Many of the original flips and egg drinks were made with ales, ciders, and wines. The original eggnog was exactly such a treat, being a simple flip of eggs and nog, a British strong ale. The name stuck when the drink jumped to American shores but the nog was dropped in favor of liquor, usually whiskey or rum. Sadly, these low alcohol delights have been pushed to the side in favor of high octane heavy hitters. This is my attempt to resurrect the category. It’s a wonderful cap to the sort of night where another two or three ounces of hard liquor is the last thing you need or want.
2 oz dry red wine
1 oz brown sugar syrup*
1 whole egg, lightly beaten
2-3 dashes rose water
1 dash Angostura bitters
Mime/dry shake then shake with ice. Strain into a small wineglass and garnish with freshly grated nutmeg. The rose water really makes this cocktail. If you can’t find it, hold of on making the drink until you can. It’s just not the same without it. Do go easy though, as the rose water can overwhelm the drink.
*brown sugar syrup: combine equal parts of dark brown sugar and filtered water in a jar and shake hard to combine.