Its Not Too Late for Nogtails!Didn’t get your fill of eggnog this holiday season? Never fear! These two delicious egg nog cocktails (which I’ve coined “nogtails”) come to us from Mixologist Chris Hannah at the legendary French 75 Bar at Arnaud's restaurant in New Orleans.
These contemporary versions of traditional eggnog recipes use one of my favorite new Spanish brandies Gran Duque de Alba Solera Gran Reserva, from Jerez, the only AOC for brandy in Spain. This brandy is rich and nutty, layered with spice and aged for 12 years in oak casks. It has a long finish and warms the body from inside, out. Gran Duque has won gold medals from both the San Francisco International Spirits Competition and the Beverage Tasting Institute’s International Reivew of Spirits.
Spanish Nog
1/2 ounce Gran Duque de Alba
1/2 ounce Dry Sack sherry
1 whole fresh egg, beatn
1/2 ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
1/2 teaspoon ground nutmeg
Shake ingredients in cocktail shaker filled with ice. Strain over ice in an old fashioned glass. Top with ground nutmeg.
Velvet Egg Nog
1/2 ounce Gran Duque de Alba
1 ounce Peppermint Schnapps
1 ounce Frangelico
1 whole fresh egg, beaten
1/2 ounce simple syrup
1 ounce Half and Half
1 ounce heavy whipping cream
Dash of nutmeg
Combine ingredients over ice in a rocks glass. Top with ground nutmeg.
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