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Peppermint Bark Eggnog

Yields1 ServingPrep Time5 mins

The Peppermint Bark Eggnog is a rum and brandy-based Christmas cocktail recipe that was created by Tom Maey at Clover Club in New York City, New York. This variation was adapted from Winter Drinks: 70 Essential Cold-Weather Cocktails by the editors of PUNCH.

Peppermint Bark Eggnog Cocktail Recipe

Ingredients
 1 oz Aged Rum
 1 oz Cognac
 ¾ oz Heavy Cream
 ½ oz White Crème De Menthe
 ½ oz White Crème De Cacao
 ½ oz Homemade Simple Syrup (Click for Recipe)
 1 Egg
 Crushed Candy Canes
 Grated Peppermint Bark Dust
Method
1

Crush candy cane in a mortar and pestle, pour crushed candy cane onto a plate, rub outer rim of a martini glass with ¼ oz simple syrup, and roll glass in candy cane until coated.

2

Add rum, brandy, heavy cream, white crème de menthe, white crème de cacao, ¼ oz simple syrup, egg white, egg yolk, and cubed ice to a shaker.

3

Shake for 10-20 seconds.

4

Strain into candy cane-rimmed cocktail glass.

5

Garnish with grated peppermint bark dust.