Online Bartending School Drink Recipes
Egg Nog
12 separated Egg
1 cup granulated Sugar
1 cup Bourbon
1 cup Cognac
1/2 tsp Salt
3 pint Heavy cream
Grated Nutmeg
Mixing instructions:
Beat yolks until light in color. Slowly add bourbon, cognac, while beating at slow speed. Chill 3 hrs. Add salt to whites, beat to peaks. Whip s cream until stiff. Fold whipped cream into yolk mixture, then fold in the beaten egg whites. Chill one hour. Serve with nutmeg sprinkled on top. For thinner mixture add 1 or 2 cups of milk. Serve in a punch bowl or another big bowl.
The Drink Index:
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