INGREDIENTS
1 cup light brown sugar
1 cup water
1.5 oz. Knob Creek or other quality bourbon
1 oz. Vermont Night liqueur
1 oz. half and half
¼ tsp. vanilla extract
1 whole egg
Cinnamon or fresh grated nutmeg, for garnish
PREPARATION
• In a small saucepot, bring the brown sugar and water to a simmer over medium-high until the sugar is dissolved. Let cool and refrigerate until ready to use.
• Stack 1 ounce of the brown sugar syrup, bourbon, Vermont Night, half and half, vanilla extract and egg in a cocktail shaker and shake dry (without ice) 20 seconds to mix the egg and create a small froth. Add ice and shake wet 20 to 30 seconds to chill and add more froth. Strain through a fine mesh sieve into a martini glass, Old-Fashioned glass or goblet. Garnish with a pinch of cinnamon or grated nutmeg.
This article appears in December 2014.