And yes, Egg Nog is a cocktail of sorts, at least in its traditional form. Even though you can buy a quart of the sweet, creamy treat in the dairy isle, the traditional Egg Nog always comes with a little more kick – usually brandy, rum or bourbon, depending on your favorite recipe.
By the same token, there are few cocktails as American as the martini – usually gin and vermouth, but a drink many prefer with vodka. They’ve been a choice cocktail since the early days of Prohibition (which is kind of ironic when you think of it).
So, it would seem that Egg Nog and martinis were never meant to meet. After all, one is a sweet creamy beverage served around the holiday hearth and the other a sophisticated nightlife cocktail.
But then came the mixologists at Wolfgang Puck’s American Grille at Borgata Hotel Casino & Spa. With a little ingenuity – and a mix of rum and cognac – they’ve hit on the perfect mix to create the Egg Nog Martini.
Yes, the Egg Nog Martini. Sounds too good to be true, but even better, you can serve it yourself at your holiday parties by following this simple recipe.
Wolfgang Puck has been making culinary magic for years and this year he adds a holiday treat that’s bound to become as traditional as a Christmas ham. (Puck’s pretty good with ham dishes as well).
Here’s how to make an Egg Nog Martini from Wolfgang Puck’s American Grille.
Egg Nog Martini
1 OZ Meyer’s Dark Rum
1 OZ Hennessy VS Cognac
1 ¾ OZ Simple Syrup
1 OZ Heavy Cream
1 Whole Egg
2 Grated Nutmeg
Add all ingredients and dry shake ( 20 Seconds )
Add ice to shaker
Full shake ( 20 Seconds )
Pour into Martini glass
Add freshly grated nutmeg ( 2 Strokes )