THIS SEASON WE TEAMED UP WITH WESTLAND WHISKEY AND OUTDOORSMAN, CHEF, AND MIXOLOGIST ROSSANO RUSSO TO HELP US COME UP WITH A FILSON TAKE ON THIS HOLIDAY STAPLE: EGGNOG. IT’S A CLASSIC COCKTAIL THAT DATES BACK HUNDREDS OF YEARS. THIS DELICIOUS DRINK IS MADE WITH EGGS (HENCE THE NAME), MILK, CREAM, AND SPICES AND FORTIFIED WITH RUM, WHISKEY, AND/OR BRANDY.
“In this version, I set out to make an eggnog drink that calls to mind sitting around a campfire out in the forest. I found Westland Peated Single Malt Whiskey to be the perfect match for what I call the Filson Smokejumper. It has a unique taste and a nose of smoldering campfire, with just a hint of pine (resiny) smoke. The smoke is mild and acts as an essential seasoning. The Smokejumper is garnished with finely chopped spruce needles, which not only add brilliant color but also a nice, mellow conifer taste, perfect for the holidays.”
Disclaimer: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
This version of eggnog uses raw egg yolks. That may throw some people off, but if you use the freshest eggs you can get, from a trusted source, they should be safe to eat. What about salmonella? Fresh, raw eggs from a quality source are even less likely to contain salmonella. If you are still worried, you can pasteurize the eggs yourself. (Please see notes below.)
Makes a single serving
2 egg yolks (reserve the whites for use in another recipe)
½ cup 10% cream
½ cup whole milk
1 teaspoon extra fine sugar (see notes)
2 dashes cinnamon
1 dash nutmeg
2 ounces Westland Peated Single Malt Whiskey (add more or less whiskey if desired)
1 tablespoon spruce or Douglas fir needles, finely chopped
1 sprig spruce or Douglas fir
- Crack eggs one at a time, separating the yolks from the whites. Add the yolks to a cocktail shaker, and reserve the whites for later use.
- Next add cream, milk, sugar, cinnamon, nutmeg, and whiskey to the shaker, along with some ice.
- Shake approximately 20 to 30 seconds and then pour into a glass while screening the ice.
- Garnish the drink with a pinch of finely chopped spruce needles and add the sprig for a festive touch.
- Serve and enjoy!
The Smokejumper is garnished with finely chopped spruce needles, which not only add brilliant color but also a nice, mellow conifer taste, perfect for the holidays.
To pasteurize large eggs, place them whole in a saucepan filled with water and fitted with a digital thermometer. Heat the water to a temperature of 140°F (and no more than 142°F, otherwise you will end up cooking them), reducing the heat on the burner if necessary to keep the water at 140°F. After 3 minutes, remove the eggs from the saucepan and rinse under cold water. Store the pasteurized eggs in the refrigerator to use later.
Superfine sugar is necessary for this recipe because it melts into the cocktail much more easily than granulated sugar. To make your own, take one cup of sugar, add it to a blender, and blend for 30 seconds. Save in an airtight container to use in cocktails.