You might skip the eggnog this year and opt instead for this cocktail, which is lighter, more complex and more interesting. Its special ingredient is advocaat, the Dutch egg liqueur that adds a unique frothiness and consistency.
The original recipe calls for clementine juice instead of orange juice.
To make the simple syrup called for in this recipe: Bring 1 cup of water to a boil in a small saucepan over medium-high heat. Add 1 cup sugar and cook, stirring constantly, until it has dissolved, about 30 seconds. Reduce the heat to low and cook about 5 minutes, until just slightly thickened. Remove from the heat; set aside to cool. This will make 1 1/4 cups. Cover tightly and refrigerate for up to 3 weeks.
- 1 1/2 ounces straight rye whiskey
- 1/2 ounce advocaat
- 1/2 ounce simple syrup (see headnote)
- 1/2 ounce half-and-half
- 4 dashes orange bitters
- 2 ounces freshly squeezed orange juice (may substitute freshly squeezed clementine juice)
- Twist of orange peel, for garnish
Fill a cocktail shaker two-thirds full with ice and add the rye whiskey, advocaat, simple syrup, half-and-half, orange bitters and orange juice. Shake well, then strain into a large martini glass or wide champagne glass (coupe). Garnish with the orange twist.
Adapted from a recipe created at Rye in San Francisco.
Tested by Michael Taylor.
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