“Whoa,” was what came out of Claire’s mouth after her first sip of this high-octane egg nog last night while we were trimming the tree. The recipe comes from my friend Dave Wondrich’s excellent, excellent, excellent book, Imbibe! about 19th century bartender and pioneer of the American Bar, Prof. Jerry Thomas. It’s a great read, and I love discovering forgotten cocktail recipes. There are few—if any—people in this world who know more about cocktail history than Dave. And trust me, he mixes a mean tipple. (Check out his recipe for Admiral Russell’s Christmas Punch in the December issue of Bon Appetit.) In the intro to Thomas’ recipe for Baltimore Egg Nogg (spelled with two g’s), Dave writes: I’m not sure if I completely agree with Thomas that “Egg Nog made in this manner is digestible, and will not cause headache,” or that “it makes an excellent drink for debilitated persons, and a nourishing diet for consumptives,” but I will say that it is thoroughly delicious.
I thought about sharing the thoroughly delicious—and dangerous—recipe with you here, but you’re going to have to buy the book instead! You’ll thank me.