1 oz Belle Meade Bourbon
1 oz Green Brier Tennessee White Whiskey
1 oz Meletti Amaro
1 oz Heavy Cream
3/4 oz Demerara Syrup
2 dashes Regan’s Orange Bitters
1 whole Egg
Glass: Double Rocks
Garnish: A dusting of powdered cinnamon.
Crack the egg into the bottom of your shaker. Using a straw or other long thin sticklike object scramble the egg in the shaker. Add all other ingredients and then shake without ice very hard for a moment. Add ice to your shaker, large cubes work best, and shake hard and fast, really get into it, for about ten seconds. Strain the nog into the glass and garnish.
Demerara Syrup: Make this by using either real Demerara sugar or Turbinado if Demerara proves to be difficult to find. Use two parts sugar to one part water. Put this mixture into a deep pan and simmer on low, stirring frequently, until all of the sugar crystals are desolved. Allow to cool, bottle, and keep in your fridge. It should hold at least two weeks.
Creator: James Hensley