Brandy - 3 oz
Bénédictine - 1/2 tsp
Dark Crème de Cacao - 1/2 tsp
Milk - 3 oz
Egg - 1
Shake everything with ice cubes and strain into a chilled highball glass. Grate nutmeg on top.
Christmas is roughly one week away, so I thought I should visit a more Christmassy cocktail, and no drink is more suited for the holiday season than the Eggnog. Think of the Eggnog as a mixture of Flip (egg) and Milk Punch (milk), because it’s essentially spirit, egg, milk, spices and sugar.
The Itchiban is from William T. Boothby’s The World’s Drinks and How to Mix Them, 1934 reprint; it’s also known as "No. 1" Chinese Egg Nog. The word “Ichiban” is actually the Japanese word for “first” or “number one”.
The recipe is a direct translation of the original, back in Boothby’s days “one and a half jiggers” is the equivalent of 3 ounces and his “one spoon” is the same as one-half teaspoon. That doesn’t mean the drink can’t be tweaked to suit whomever drinking it. For example 3 ounces of brandy is slightly on the strong side, despite that milk and egg can mask the alcohol, you can reduce it to 2 ounces. Although the amount of Bénédictine and chocolate liqueur is enough to sweeten up the drink, but if you really wish to be able to taste them, raise the amount of each liqueur to 1 teaspoon or 1/4 ounce. Don’t worry about the extra sweetness, after all this is an Eggnog.
When dealing with egg, dry shake or beat the egg beforehand to emulsify it, then shake with ice. As for the egg smell, usually bitters are recommended, in this case the nutmeg alone is sufficient to cover it up.