Egg Nog with Julie Reiner

In Sweden, the most popular winter holiday drink is glogg, a spiced, mulled wine. I have grown to like eggnog since moving to the US. I love the richness of the drink with the spices, it's a great way to warm up on a cold winter day.

I love this article from the New York Times' Frank Bruni. Formerly the restaurant critic for the Dining section, he now has a column called the Tipsy Diaries. In this week's installment, he asked three prominent mixologists to create eggnog-inspired cocktails.

Last week on my radio show, I sat down with Julie Reiner, beverage director and owner of New York's Clover Club, Flatiron Lounge, and Lani Kai, whose recipe for an "Egg Not" was included in Bruni's article. I was super impressed by her creative yet classic cocktails: French 75, which she said she'd serve on Christmas. I loved her New York Sour, which reminded me of glogg!

Her recipe for an "Egg Not" is included below. Read the rest of the Tipsy Diaries' eggnog article here.

Egg Nog

(By Julie Reiner of Lani Kai in Manhattan)

Before you start, you'll need to prepare Demerara syrup and toasted coconut milk.

For the syrup, dissolve two parts Demerara sugar in one part water in a saucepan on low simmer. Stir constantly and skim off any film that forms.

For the milk, toast one cup of shredded coconut in a 350-degree oven for about 25 minutes or until a deep golden brown. Add shredded coconut to a can of coconut milk and simmer on low, stirring constantly until the milk has absorbed the toasted flavor and is light tan in color. Strain with a fine-mesh strainer immediately, pressing until all the liquid has been expressed.

On to the drink: combine in a cocktail shaker an ounce and a half of Appleton VX rum, a half-ounce of Cruzan Black Strap Rum, a half-ounce of falernum, a quarter-ounce of Demerara syrup, an ounce of toasted coconut milk, two dashes of Fee Brothers aromatic bitters, and three-quarters of an ounce of egg whites. Shake, add ice, then shake thoroughly again. Strain into a cocktail glass and top with freshly grated nutmeg.