Eggnog, Advocaat, Egg Posset, Egg Flip, Tom & Jerry or Egg Milk Punch has been around for a long time. Almost as long as that ancient fruitcake you were gifted in the 20th century and that you now keep in the back of the cupboard. But, Eggnog is tastier and since it is generally only available during the holidays, what better day to celebrate with a mug of it than on Christmas Eve?
The recipe for Egg Milk Punch below is from famous nineteenth century barman Jerry Thomas 1830 – 1885 from his Bartenders Guide published in 1887. This will make two servings.
Egg Milk Punch
1 tsp powdered sugar
1 wine glass (4 oz) brandy (a VS cognac will work)
1/2 wine glass (2 oz) Santa Cruz rum (Cruzan Light Rum will do)
1 whole egg
4 oz of whole milk (cream top)
Fill a cocktail shaker with the ingredients and ice, shake vigorously for 20 -30 seconds and strain into a chilled cocktail glass.