Eggnog

You’ll need

• 1½ oz (44 ml) bourbon
• 1¾ oz (52 ml) whole egg
• ¾ oz (22 ml) simple syrup
• 2 oz (59 ml) cold milk
• 1 oz (30 ml) fresh cream
• Ice
• Grated nutmeg, to garnish

Served in a SHOSHIN hand-cut rocks glass.

How to make it

1. Grab a cocktail shaker and a SHOSHIN hand-cut rocks glass.
2. Pour 1½ oz of bourbon into the cocktail shaker.
3. Pour 1¾ oz of whole egg into the cocktail shaker.
4. Pour ¾ oz of simple syrup into the cocktail shaker.
5. Pour 2 oz of cold milk into the cocktail shaker.
6. Pour 1 oz of fresh cream into the cocktail shaker.
7. Fill the cocktail shaker with ice (about 5 cubes).
8. Seal and shake hard for about 15 seconds to build the foam.
9. Strain into the SHOSHIN hand-cut rocks glass.
10. Garnish with grated nutmeg.