Cogg Nogg

On the 2015 holiday menu at Yew at the Four Season’s Vancouver, Lauren Mote’s take on classic egg nog gets a mod update with tea syrup and Cognac.

  • By Lauren Mote
  • December 1, 2015
Image Author: Yew at the Four Seasons


    1.50 oz Hennessy VS Cognac

    2.00 oz 36% cream

    1.00 oz darjeeling tea syrup (Ghorka Summer Flush Tea)

    1 whole egg

    2 dashes Malagasy Chocolate Bitters



    Ghorka Summer Flush Syrup

    2 teaspoons ghorka summer flush tea

    1 cup hot water

    1 cup Demerara packed sticky dark sugar


    To make the tea syrup: in a heat safe container, add the tea, and top with hot water. Allow to stand for 30 minutes. Drain the tea and add the sugar, stir to dissolve. Store for 7-10 days in the fridge.

    For the Cogg Nogg: Add all ingredients to a shaker, and viciously dry shake without ice to emulsify the egg. Add ice and shake hard. Double strain into a moose mug, top with freshly grated nutmeg.

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