Rum (originally Tequila-Sherry) Eggnog 2 large eggs 3 oz (by volume) superfine or baker’s sugar 2 oz añejo tequila (aged rum, such as Plantation 5 or Diplomatico Reserva) 2 1/2 oz Amontillado sherry (sherry-finished rum, or other strong rum. I originally used a Plantation Trinidad rum, aged in sherry casks, subsequently I used Clément Single Barrel) 6 oz whole milk 4 oz heavy cream
In a blender or stand mixer on low speed, beat eggs until smooth. Slowly add sugar until incorporated and dissolved. Add sherry, tequila, milk and cream. Refrigerate overnight if possible and serve in small chilled cups. Dust with freshly grated nutmeg before serving.
Xmas Red 1 1/2 oz Grand Marnier (Clement Creole Shrubb) 1 1/2 oz Smith & Cross Jamaican rum 1 1/2 oz Cranberry juice 1/2 oz fresh lemon juice 1/2 oz simple syrup (hibiscus grenadine syrup for a richer red color) Fresh rosemary needles
Muddle 8-10 rosemary needles with simple syrup. Add the rest of ingredients and shake well with ice. Strain into a rocks glass with large ice cubes and garnish with a rosemary sprig.
