donner-peltier distillers :: Recipes

Rougaroux Nog, courtesy of Brian Christopher of Coquette

1/2 oz Torani Vanilla Flavored Simple Syrup (Found in the coffee aisle)
1 whole large egg
1 1/2 oz Half and Half
1 1/2 oz Rougaroux 13 Pennies Praline Rum
1 oz LA1 Whiskey
1 oz Urban South Rectify Coffee Porter
Fresh Nutmeg

Place all ingredients except nutmeg in a shaker. Shake vigorously for 15-20 seconds. Strain into wine glass. Grate fresh nutmeg on top.

For a large batch to prep ahead of time:
1/2 cup Torani Vanilla Flavored Simple Syrup
8 whole large eggs
1 1/2 cups Half and Half
1 1/2 oz Rougaroux 13 Pennies Praline Rum
1 cup LA1 Whiskey
1 cup Urban South Rectify Coffee Porter

In large mixing bowl add Torani Vanilla Syrup and 8 eggs. Begin whisking at a low speed. Add half and half, rum, whiskey, then porter. Whip until all the eggs are broken up and the mixture is creamy like in texture. Transfer to a punch bowl, add one large block of ice. (To make a block of ice at home, take a standard loaf baking pan, fill 2/3 with water and freeze. Let slightly thaw and remove from pan.) Grate fresh nutmeg on top.