1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)
1/4 oz Rum (Coruba)
3 oz Milk
3/4 tsp Sugar
1 pinch Cinnamon
1 pinch Nutmeg
Dissolve sugar in the milk and then add rest of ingredients. Shake once without ice and once with. Strain into a rocks glass or large punch cup and garnish with freshly grated nutmeg.
Two Mondays ago, I was still awaiting my Tom & Jerry cups to arrive, so I started looking at egg nog recipes to stave off that craving. For a drink, I selected the Baltimore Egg Nog as the use of Madeira seemed rather unique. After looking through several books in our collection, I used the one in O.H. Byron's 1884 Modern Bartender's Guide; most other recipes called for a lot more milk which would have made for a rather large and dilute drink. Moreover, O.H. Byron's recipe called for the whole egg instead of just the yolk, and this egg white might have taken the place of the other's additional dairy.