Nogroni Recipe

Temper and emulsify

In a small mixing bowl, combine the egg yolk, granulated sugar, and vanilla extract. Whisk vigorously until the sugar begins to dissolve and the mixture is slightly pale. Slowly whisk in the whole milk a little at a time to temper the yolk and create a smooth mixture. Once combined, whisk in the heavy cream until homogeneous. Add the freshly grated nutmeg and stir to incorporate.

Optional safety step: If you prefer a pasteurized-style mixture, place the bowl over a simmering water bath (double boiler) and heat gently, whisking constantly, until the mixture reaches 160°F (71°C) on an instant-read thermometer. Remove from heat and cool to room temperature before using.

Fill a cocktail shaker with ice (about 4–6 cubes). Pour in the gin, sweet vermouth, and Campari.

Add 2 oz of the prepared nog (from the previous section) to the shaker. If you made more nog than needed, reserve the remainder for another cocktail.

Dry shake first (no ice) for 10–12 seconds to start emulsifying the nog with the spirits, then add ice and shake vigorously for 12–15 seconds until well chilled and slightly frothy.

Double-strain the mixture into a chilled coupe or Nick & Nora glass (or over a large ice cube in a rocks glass) using a fine mesh strainer to remove any small solids or ice shards.

Express an orange twist over the surface of the cocktail to release oils, then drop the twist into the drink.

Grate a light dusting of fresh nutmeg over the top to finish. Serve immediately.