UES Nog
Recipe by @as_you_drink · View original
Ingredients
For the cocktail
- 2 oz oz High proof bourbon
- 0.75 oz oz Bailey's Irish Cream
- 0.25 oz oz Butterscotch schnapps
- 1 oz oz Eggnog — non-alcoholic
- 2 dashes dash Toasted almond bitters
For the whipped cream
- 1/2 cup cup Heavy cream — for whipping
- 1/4 teaspoon tsp Cinnamon
- 1 tablespoon tbsp Granulated sugar — extra for whipped cream
- pinch pinch Nutmeg (optional) — for garnish
- 1 whole Cinnamon (optional) — for garnish
Steps
- 1
Chill a Nick and Nora glass by filling it with ice water and setting aside.
- 2
Pour heavy cream into a mixing bowl or stand mixer. Add granulated sugar and ground cinnamon, then whip until soft peaks form. Be careful not to overwork the cream.
- 3
Fill a chilled shaker tin with ice. Add high proof bourbon, Bailey's Irish Cream, butterscotch schnapps, eggnog, and toasted almond bitters.
- 4
Shake vigorously for 10-15 seconds until well chilled and combined.
- 5
Empty the ice water from the chilled Nick and Nora glass. Strain the cocktail into the glass.
- 6
Top with a generous dollop of cinnamon whipped cream. Garnish with a pinch of nutmeg and place a cinnamon stick in the glass.