Bluebird Eggnog
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A rich, frothy eggnog served cold: rum and apple brandy shaken with cream, egg white and sugar syrup. Soft and festive, with an apple warmth under the cream. From The Bluebird in Baltimore.
Similar names: Bluebird
Method
Shaken
Glass
rocks
Difficulty
Hard
Flavor Profile
Ingredients
Servings:
1
Your bar: 0/5
23 ml
30 ml
preferably Lyon White Rum
1
45 ml
15 ml
🌾 Gluten-free🥚 Contains egg🥛 Contains dairy
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AdInstructions
- Put the rum, apple brandy, cream, egg white and simple syrup in a shaker and shake hard without ice to build the foam.
- Add ice and give it a short, hard second shake.
- Strain through the shaker strainer and a fine sieve into a low glass with a few ice cubes.
- Crown the drink with a shell of white chocolate, if you have made them.
- White chocolate eggshell (optional)
- Temper good white chocolate.
- Meanwhile, fill small water balloons to about the size of a large egg and prepare a bowl of cold water.
- Dip each balloon halfway into the chocolate, let the excess run off, then lower it into the cold water so the shell sets.
- When firm, pierce each balloon with the tip of a knife and ease it away from the chocolate. Keep the shells in the freezer until needed.