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TOBAGO GOLD EGG NOGG

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  • 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.

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