Author – Federico Mastellari
From the book: I Cocktail Mondiali, Hoepli publisher
Glass
250 ml
TECHNIQUE
Build
ICE
/
30 ml Mazzetti Brandy 12 anni
20 ml Dark Jamaican Rum
60 ml Milk
15 ml Pasteurized egg white
30 ml Pasteurized egg yolk
Decoration: lightly sprinkled with nutmeg
Whip the egg whites until stiff with an electric whisk or, even better, in a stand mixer. Separately, beat the egg yolk with the sugar. Place the brandy, rum, and milk in a jug and slowly pour them into the sugared egg yolk, continuing to beat. Now fold the egg white mixture into the egg yolk mixture and combine. Warm the drink in the microwave or in a saucepan over low heat, being careful not to cook the egg. Serve with a light dusting of nutmeg. (For a chilled Egg Nog, shake and strain into a glass over ice.).
