This complex spin on Eggnog from Los Angeles bartender Beau de Bois includes rum, armagnac, and fernet.
- 1 1/2 ounces Armagnac
- 3/4 ounce El Dorado 5 year old cask aged rum
- 1/2 ounce R. Jelinek fernet
- 1 whole egg
- 1 1/2 ounces heavy cream
- 2 teaspoons sugar
- 1 pinch grated nutmeg
- Garnish: nutmeg
- Garnish: cinnamon
- Garnish: black pepper
Add all ingredients into a shaker and vigorously dry-shake (without ice).
Fill shaker with ice and shake again until well-chilled.
Double-strain into a double Old Fashioned glass over a large ice cube.
Garnish with grated nutmeg and cinnamon and cracked black pepper.