Bohanan’s Eggnog
From Bohanan’s, in San Antonio.
Ingredients
Bohanan’s Eggnog (serves 1)
- ¾ ounce bourbon
- ¾ ounce aged rum
- ¾ ounce heavy cream
- ¾ ounce simple syrup
- ¼ ounce Bitter Truth Pimento Dram or St. Elizabeth Allspice Dram
- 1 egg
- dash pumpkin bitters (optional)
- freshly grated nutmeg, for garnish
Bohanan’s Eggnog (serves 14–16)
- 12 eggs, separated
- 1 ½ cups sugar
- 2 pints heavy cream
- 8 pints milk
- 2 pints bourbon
- 2 pints aged rum
- 3 ounces Bitter Truth Pimento Dram
- freshly grated nutmeg, for garnish
Directions
Bohanan’s Eggnog (serves 1)
- Combine all ingredients except nutmeg in a mixing tin and dry-shake (shake without the ice, to start the emulsification).
- Add ice to the tin and shake vigorously.
- Strain into a chilled punch cup and top with nutmeg.
Bohanan’s Eggnog (serves 14–16)
- In a large mixing bowl, beat egg yolks with 1 cup sugar until thick.
- In another bowl, beat egg whites with the remaining ½ cup sugar until thick.
- In a third bowl, beat the cream until thick.
- Add the cream to the yolks, fold in the egg whites, and add the milk, bourbon, rum, and pimento dram.
- Chill in freezer and garnish with nutmeg before serving.