I am not a person who finds the words <q>egg</q> and <q>nog</q> together to be
particularly appetizing. And growing up, eggnog came from a carton
purchased at the grocery store. Honestly, I had no time for the stuff.

But this version, aged, and full of good spirits is making me change my
mind. It&#39;s very alcohol-forward, so you may want to cut it with some fresh
dairy when you serve it.

Lisa joins me on this episode of Cocktailing as she made this eggnog, and
we give it a taste two weeks into the aging process. Total aging will be
seven weeks.

<hr>

<ul>
<li>12 egg yolks</li>
<li>2 cups sugar</li>
<li>1 liter bourbon</li>
<li>4 cups whole milk</li>
<li>1 cup heavy cream</li>
<li>3/4 cup cognac or brandy</li>
<li>1/2 cup dark rum</li>
<li>pinch of kosher salt</li>
</ul>

Combine the yolks and sugar. Add remaining ingredients until well combined.
Place in a glass jar and refrigerate for as long as you like. It should be
fine to drink after a couple days.

<hr>

Photos by Lisa Denkinger

<a href="https://www.instagram.com/p/BN5WnmlgWDf/?taken-by=%0Atroycocktailing" target="_blank">See photo</a>

<a href="https://www.instagram.com/p/BN5Wp_2AYRe/?taken-by=%0Atroycocktailing" target="_blank">See photo</a>

<a href="http://blog.ruhlman.com/2016/11/plan-ahead-30-day-eggnog/" target="_blank">Michael Ruhlman&#39;s Blog</a>

<a href="http://www.seriouseats.com/recipes/2011/12/rich-and-frothy-holiday-eggnog-with-an-electric-mixer-or-stand-mixer.html" target="_blank">Serious Eats Food Lab</a>

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<a href="https://itunes.apple.%0Acom/us/podcast/cocktailing/id1084161541" target="_blank">Rate Cocktailing on iTunes</a>

Off to Osaka Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
<a href="http://creativecommons.org/licenses/by/3.0/" target="_blank">http://creativecommons.org/licenses/by/3.0/</a>

Champs-Élysées

Troy makes a cocktail and talks about it.