The eggnog – one of the famous drink categories of old – hasn’t seen that much fame in recent years. This may have, in addition to other aspects, have to do with the fact that in today’s restaurant culture, breakfast gastronomy and high-proofed alcohol have been mostly divided (with the exception of hangover classics like a Bloody Mary, perhaps).
The following recipe, named after famous mathematician Sophus Lie for no apparent reason (apart from the fact that I like both his work and the name itself), goes like this:
- 1 whole egg
- 2 barspoons powdered sugar
- 2 cl Ruby Port
- 2 cl Apricot Brandy (e.g. Bols)
- 2cl brown or golden Rum (e.g. Cpt. Morgan Gold, Ron Varadero 5 anos)
- dash of Fernet Branca
Put egg, sugar, port, brandy, rum and Fernet Branca in a shaker with ice cubes and shake vigorously. Strain into a longdrink glass w/ 4-6 ice cubes, fill with milk. Rub nutmeg over the top, serve with a straw.
This drink is loosely based on the Baltimore Eggnog, the main differences being exchanging Madeira for Port, Brandy for Apricot Brandy and the addition of Fernet Branca. As typical for this kind of drink, just the right amount of Fernet Branca is key here. Take too little and the drink lacks its characteristic balance of sweet, fruity, bitter and spicy taste components. Take too much and the very prominent taste of the Branca will push the drink over the bitter top.
This drink, as most eggnogs are, is intended for consumption as part of breakfast, but may also be included with a small/light brunch or dinner. As always: drink responsibly – and enjoy the drink!