TOBAGO GOLD EGG NOGG

• 2 oz. Tobago Gold Chocolate Rum Cream
• 1oz. Spiced Rum
• 1 small Egg
• 1 1/2 oz. Heavy Cream
• Freshly grated Cinnamon, Nutmeg and All-Spice
• 2 dashes Aromatic Bitters
• 1/4 tsp. fresh Lime/Lemon Zest
• 2 dashes Vanilla Extract • Pinch of Salt (optional)

Garnish: Light dusting of freshly grated Spices.

Glassware: Old Fashioned

1. Place all ingredients in a Cocktail Shaker with no ice. Dry Shake until the egg emulsifies.
2. Add ice and Wet Shake ingredients to a slow count of 15 and Double Strain into another Shaker with NO ICE.
3. Apply a vigorous Reverse Shake to ingredients to a slow count of 20 and double-strain into glassware with ice.