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Zabaglione Eggnog

December 16, 2014

1 Min Read
RestaurantHospitality logo in a gray background | RestaurantHospitality

From: Bartender Holly Reid, 312 Chicago, Chicago. Yield: 1 serving.

 

1 ½  oz. Fantasia Punch Amari

¾ oz. Cardamaro

¼   oz. Barolo Chinato

½  oz. Belle Meade Bourbon

¼   oz. demerara syrup

1 whole egg

 

Dry shake egg, then shake with all ingredients, strain and serve in a rocks glass. Garnish with fresh grated nutmeg.

 

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