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| What You Need: |
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1 whole egg
1˝ teaspoons superfine sugar
1˝ ounces Jamaica rum
2 ounces blended whiskey
4 ounces milk
3 to 4 ice cubes
Ground nutmeg
1 strip lemon peel
An 8- to 10-ounce highball or Tom Collins glass
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| How To Cook: |
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1. Place the whole egg and sugar in a mixing glass and stir gently but thoroughly with a bar spoon to combine.
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2. Add the rum, whiskey and milk, and stir again.
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3. Now add the ice cubes, place a shaker on top of the mixing glass and, graspingthem firmly together with both hands, shake vigorously 6 or 7 times.
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4. Remove the shaker, place a strainer on top of the mixing glass, and strain the eggnog into the highball glass.
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5. Sprinkle the top with nutmeg and twist the lemon peel over the top of the drink to release the oil; do not add it to the glass.
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