A lighter side of egg nog for any time of year.
- 1.5 oz Novo Fogo Barrel-Aged Cachaça
- 0.5 oz coconut cream
- 0.5 oz Bigallet China-China Amer Liqueur
- 0.5 oz falernum
- 1 whole egg
Add all ingredients to a shaker and shake hard for 15 seconds without ice to emulsify the egg and get it good and frothy. Then add ice and shake hard again for 15 seconds. Double-strain into a chilled rocks glass with large ice cubes and garnish with freshly-grated nutmeg.
This cachaça ages the banana flavor notes from the original spirit in 53-gallon American oak barrels that have been taken apart, sanded, and re-toasted. The 2-3 year process takes place in the heat and humidity of our home in the Atlantic Rainforest. The result? Banana bread, with notes of chocolate, cinnamon bark, and coffee. Nuances of pepper remain, but the cachaça’s time spent in wood changes its spiciness from fresh red pepper to toasty black pepper.