CHRISTMAS RECIPES
From The Straits Times Archive: A video recipe for Christmas egg nog
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Traditional egg nog, which is usually made with milk, cream, raw eggs, spices, and booze, is given a fresh new twist at Regent Singapore's Manhattan bar.
Rebecca Lynne Tan
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This video was first published on www.straitstimes.com on Dec 19, 2015.
SINGAPORE - The traditional Christmas cocktail egg nog, which is usually made with milk, cream, raw eggs, spices, and booze, is given a twist at Regent Singapore's Manhattan bar.
Called The Tavern, it is made with dark rum, hazelnut liqueur, cinnamon syrup, lemon juice and a whole raw egg.
Wow your guests with this luxe version of egg nog this Yuletide season.
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THE TAVERN
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Ingredients
45ml Plantation Original Dark Rum, or any dark rum
20ml Luxardo Angioletto, or any hazelnut liqueur
10ml cinnamon syrup
20ml lemon juice
1 fresh egg
Ice cubes
Ground cinnamon to serve
20ml Luxardo Angioletto, or any hazelnut liqueur
10ml cinnamon syrup
20ml lemon juice
1 fresh egg
Ice cubes
Ground cinnamon to serve
METHOD
1. Chill a glass with ice.
2. Into a cocktail shaker, pour the dark rum, hazelnut liqueur, cinnamon syrup and lemon juice.
3. Crack in a fresh egg.
4. Add some ice cubes, cover the shaker, and shake well.
5. Discard the ice in the glass.
6. Strain the cocktail as it is being poured into the glass.
7. Sprinkle with ground cinnamon to serve.
1. Chill a glass with ice.
2. Into a cocktail shaker, pour the dark rum, hazelnut liqueur, cinnamon syrup and lemon juice.
3. Crack in a fresh egg.
4. Add some ice cubes, cover the shaker, and shake well.
5. Discard the ice in the glass.
6. Strain the cocktail as it is being poured into the glass.
7. Sprinkle with ground cinnamon to serve.
Makes one.
