Cold-brew Irish whiskey eggnog cocktail
Votes: 1
Time: 5 min.
Complexity: easily
Servings: 1
Complexity: easily
Servings: 1
The cold-brew eggnog recipe includes Madeira, Cognac, and Jamaican rum, but this version of the cocktail radically changes the flavor accents! The Cognac is replaced with Irish whiskey, and the Madeira with a more vibrant sherry. In this recipe, the malty notes of the whiskey are beautifully combined with the fruity tones of the Pedro Ximénez sherry, vanilla syrup, and hints of molasses in the rum. The eggnog takes on a smooth flavor and a silky texture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Cocktail
- 15g vanilla syrup, see recipe below
- 1 large egg
- 45 ml of 10% cream
- 30 ml of quality dark rum
- 45 ml of Jameson 12-year-old Irish whiskey
- 30 ml sweet sherry
- Freshly grated nutmeg, for garnish
Vanilla syrup
- 1 vanilla bean
- 2 cups granulated sugar
- 2 tbsp of water
We recommend
Cooking the dish according to the recipe:
- Combine vanilla syrup, egg, cream, rum, whiskey, and sherry in a shaker and shake vigorously. Add ice and shake vigorously again. Strain into a wine glass and garnish with freshly grated nutmeg.
Vanilla syrup
Exit: approximately 450 gr.
Make a slit lengthwise along the vanilla bean. Open it and scrape out the seeds with the tip of a knife. Combine the seeds, sugar, and water in a large saucepan and place over medium heat, but do not bring to a boil. Stir slowly until the sugar dissolves. Remove from heat, cover, and let the seeds steep for 15 minutes. Strain through a sieve into bottles.
The syrup can be stored in the refrigerator for 2-3 weeks..
Author of the recipe - Irish pub and eatery, named one of the "World's Best Bars," Charleston, South Carolina
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