Iowa Fall 21-Winter 22 - 40

Eggs, cream and sugar have rich flavors that can
disguise the taste of liquor. Because of this, people
have been known to inadvertently drink too much
nog. In one famous historical event-the Grog
Mutiny or Eggnog Riot of 1826-a Christmas party
at West Point got a little out of hand. The cadets
snuck in a large supply of spirits to make eggnog.
An argument ensued, which turned into a fistfight,
which ended up as a full-scale riot. Seventy students
were accused of military infractions and 20 were
eventually court-martialed. The takeaway: Watch
your limit.
During the 20th century, eggnog spread across
the globe. In Puerto Rico it's called coquito and
made with rum, coconut milk and coconut juice.
Rompope, the Mexican variety, is produced using
rum or grain alcohol and is seasoned with Mexican
cinnamon, which has a more subtle flavor than its
American cousin. You can find versions of the drink
in Peru, Germany, Trinidad and Iceland, among
other countries.
Today, some foodies like to make their own eggnog
from scratch, but most people go down to the
local supermarket, buy a quart, then add their own
spirits and seasonings. Very few people in the US
drink it throughout the year. Instead, most eggnog
is bought, served and consumed in the small window
around Christmas and New Years.
No holiday party is complete without an eggnog
cocktail, but you don't have to rely on the standard
eggnog-nutmeg-spirit. Why not spice it up this year
with one or more of these festive recipes:
RUM FLIP EGGNOG
1 ½ ounce Navy Strength
Rum (more than 57% ABV)
½ ounce simple syrup
¼ ounce cold brew coffee
(or coffee that's cooled
down)
1 egg
 Combine all ingredients in
a shaker and shake briskly
for 15 seconds. Add ice
and shake for another 15
seconds. Strain into a glass
and enjoy.
HOLIDAY NOG
COCKTAIL
6 ounces eggnog
1 tablespoon cognac
2 tablespoons dark rum
¼ teaspoon vanilla extract
grated nutmeg
 Put all the liquid ingredients
into a shaker. Strain
into a whiskey or old
fashioned glass. Sprinkle
nutmeg on top, to taste.
CLASSIC EGGNOG
2 cups milk
½ teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon vanilla extract
6 egg yolks
½ cup sugar
1 cup heavy cream
4 ounces bourbon
whipped cream
 This recipe is for the true aficionados who want
to make their own nog from scratch. Over low heat
in a saucepan, combine milk, vanilla, and spices.
Bring to a boil. In a large bowl whisk egg yolks with
sugar until the yolks are a few shades paler. Slowly
add the heated milk mixture to the eggs, whisking
continuously. Return the mixture to the saucepan
and heat on medium until it begins to thicken-but
make sure it doesn't boil. Take off the heat and
immediately add cream and bourbon. Refrigerate
until chilled. Garnish with the whipped cream and
cinnamon before serving.
40 IOWA SPIRITS
Iowa Fall 21-Winter 22

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