While this frothy cocktail can be sipped day or night, its home is at the brunch table. Though it dates back to pre-colonial days, it found its rightful place amongst cocktail royalty in New Orleans where it’s served to ailing Bourbon Street survivors looking for a little relief. It’s soothing, sweet and includes just enough alcohol (a rich mix of bourbon and dark rum) to help you shake last night’s Mardi Gras beads out of your head.
- Add all ingredients to a small sauce pan and bring to a strong simmer.
- Allow the mixture (including the vanilla bean) to cool overnight.
- Strain syrup through a fine sieve and discard the vanilla bean.
- Refrigerate for up to two weeks.
The creamy lifeblood of the holiday season, Eggnog is the more pleasantly potable ancestor of Medieval posset, a super-thick mix of hot milk, spirits and spices. It experienced a rebirth in American colonial times when eggs, milk and rum...