Make It: Flip the Bird Cocktail
Egg nog. It’s one of those love it or not kind of holiday treats, right? Nick is a huge fan of egg nog {in fact, we scooped up a carton at the market yesterday!}, so today’s holiday cocktail recipe, complete with cinnamon and nutmeg, just radiates holidays and coziness. Are you a fan of egg nog? If so, we think this recipe will quickly become a festive holiday favorite. If not, perhaps it will change your mind!
Recipe sent to us courtesy of Kate Grutman, The Spare Room | Roosevelt Hotel Hollywood
1 egg yolk
¾ cup simple syrup
¾ cup cream
½ oz Punt e Mes {an Italian Vermouth}
1.5 oz Pink Pigeon {rum – find it here}
Shake without ice, to whip and emulsify ingredients until frothy
Add ice to shaker and shake vigorously
Strain into port glass or small fluted glass
Garnish with shaved cinnamon or nutmeg
Glass: Port Glass or small fluted glass
Ice: bar ice
Cheers!






















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