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.
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
GARNISH GRATED NUTMEG
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.