Expert bartender, Stephen Dennison of Majid’s and BourbonBlog.com in Louisville, KY whipped up a seasonal favorite with a little nutty twist: The Dumante Eggnog. This recipe was mentioned in Louisville’s, The Courier Journal as the sweet finish to an Italian tradition known as the Feast of the Seven Fishes. Dennison made sure that each course of the meal was perfectly “married” to a cocktail, which is why the Dumante Eggnog was paired with a luscious Fig Cheesecake. Read the entire article here.
- 1.5 oz Dumante Verdenoce
- 6 eggs, whole
- 2oz heavy cream
- 2tsp sugar
- Place all ingredients in a blender.
- Blend until thoroughly incorporated and serve chilled.
- *You may warm this drink by slowly bringing it to temperature in a double broiler. Do not warm for too long as you do not want to harden the eggs.
- Garnish with dusted nutmeg
Side note from Stephen Dennison: Here is an extra treat if you own a creme brûlée torch. Cover the surface of the cocktail with a layer of granulated sugar. Use the torch to caramelize the surface of the sugar. Cheers!