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Bluebird Eggnog

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This eggnog cocktail recipe from Baltimore bar The Bluebird combines cream, rum, apple brandy, an egg and simple syrup.

Method
Shaken
Glass
rocks
Difficulty
Hard
Flavor Profile

Ingredients

Servings:
1
Your bar: 0/5
Egg White
1
Simple Syrup
23 ml
White Rum
30 ml
preferably Lyon White Rum
White Chocolate Eggshell (See Editor’S Note)(optional)
1
Cream
45 ml
Apple Brandy
15 ml
🌾 Gluten-free🥚 Contains egg🥛 Contains dairy

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Simple Syrup

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Instructions

  1. Add all ingredients to a shaker and dry-shake vigorously.
  2. Add ice, and quickly hard-shake.
  3. Double-strain into a rocks glass with light ice.
  4. To garnish, place a white chocolate eggshell on top of the cocktail.
  5. ## Editors note:
  6. ### White Chocolate Eggshell
  7. Temper high-quality white chocolate. While the chocolate is heating, blow up water balloons to roughly the size of an extra-large egg, and assemble a cold water bath.
  8. When the white chocolate is tempered, dip the balloon halfway and allow the chocolate to drip off, then place directly into the cold water to set.
  9. Once the chocolate has set, pop the balloon with a paring knife or scissors, and peel it away from the chocolate shell. Chocolate eggs may be stored in the freezer until ready to use.

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