How to Make a Modern Eggnog

I love a good holiday cocktail, but the truth is, eggnog has become a bit of a cliché, especially at holiday parties. A cousin to the brandy milk punch of New Orleans, this only-in-December concoction always seems to have too much cream and nutmeg, not enough structure or depth. So we turned to Eric Hay, a mixologist and bartender with the Wirtz Beverage Company (formerly of Bar DeVille and Duchamp), who had a great idea for this throwback: add mole bitters to give it a unique edge your guests will truly appreciate.

Eggnog de Oaxaca

2 oz. Ron Zacapa 23 or Zaya Rum

1 oz. Heavy Cream

1 oz. House made spiced syrup*

1 Whole egg

2 dashes Bitter Truth chocolate mole bitters

Method: build all ingredients in a shaker tin and mime/dry shake (without ice) to whip contents.  Add ice and hard shake for 8 seconds.  Strain up into 2 glasses.

Garnish: Microplaned nutmeg over the top

*House made spiced syrup recipe:

Simmer 10 cinnamon sticks and 12 cloves in 2.5 cups of water for approx. 20 min. Remove sticks and cloves and add equal parts sugar to remaining hot spiced liquid.  Let cool and then refrigerate. Can be used for up to one week.