San Francisco cocktail pioneer H. Joseph Ehrmann’s take on Eggnog blends añejo tequila with amontillado sherry and lets the mixture age in-house for three months before using it in his Añogo. "You'll usually get nice citrus notes, which are highlighted by the toasted orange oils sprayed on the surface,” he says. “And the sherry notes add a buttery and nutty quality.” The recipe calls for 1 1/2 ounces of tequila, but Ehrmann recommends punching that up to increase the baked agave flavors, not to mention the booziness, of the drink.
This recipe originally appeared as part of “Not All Eggnogs Are Created Equal: 3 Recipes to Keep Close This Holiday Season.”
- 1 1/2 ounces añejo tequila
- 1/2 ounce amontillado sherry
- 4 ounces eggnog base*
- Garnish: flamed orange peel
Add all ingredients into a rocks glass over ice and stir well.
Garnish with a flamed orange peel.
*Eggnog base: In a stand mixer bowl, beat 4 egg yolks until light in color. Slowly add 1/3 cup organic sugar and beat until completely dissolved. Add 2 cups whole milk, 1 cup heavy cream and 1 teaspoon freshly grated nutmeg, then stir to combine. Set aside in refrigerator and store until service. When serving, place 4 egg whites in a stand mixer bowl (or in a chilled metal mixing bowl) and beat until soft peaks form. With the mixer still running, slowly add 1 tablespoon refined sugar and beat until stiff peaks form. Gently fold egg white mixture into main mixture.
For a lighter version, use half-and-half instead of heavy cream. For a nondairy version, whisk 1/4 cup almond butter into 3 cups unsweetened almond milk, instead of milk and heavy cream; or use 2 cups almond milk and 1 cup cooked oatmeal, then blend entire batch until smooth.