The original version of this drink comes via a news story in the New York Times about the health department cracking down on raw eggs used in cocktails. This specific recipe was inspired by the one served at Pegu Club in New York.
Good dark rums are heavy on the ground so picking one is pretty easy. If you have one you like use that instead but I used a new Cruzan Blackstrap as I have been looking for a good dark rum for some time and wanted to try it out.
Similarly in Portland coffee liqueurs are a dime a dozen. You can’t throw a hipster belt buckle without hitting a distillery that makes a coffee liqueur. A lot of it comes down to base spirit and the roaster they’re using but anything from the Below deck Coffee Rum to the House Spirits liqueur will work, use what makes you feel good.
Medium cream (30% fat) might be a little hard to find. I hit three or four stores looking but didn’t see any. I eventually subbed in normal whipping cream (25% fat) as it was a little lower fat than medium but significantly less than heavy cream (45%+)
1 oz Dark Rum
1.5 oz coffee liqueur
1 oz simple syrup
2 oz medium cream
1 Egg yolk
Fresh grated nutmeg
This one is going to take some doing. First put your simple syrup and egg yolks in a dry shaker. Using a whisk or frother you’ll want to whip them really well. Next add the cream and ice and give them a good shake to combine. Add your alcohol and give it a final shake with ice, strain into double old fashioned or flute and grate nutmeg over the top.
I used a cheap frother I picked up at the kitchen gadget outlet store and it worked great. I wanted to replace the ice in this for the second shake but after looking at the results I thought it was more work for not much difference in result.
The flavor on this is delightful, the egg yolk gives the entire drink a solid mouthfeel. The coffee flavor is primary but the dark rum lets the cream and sweet flow into more subtle hints of molasses. It’s almost like a whipped dessert and slides gently around the tongue. The dark rum and coffee flavors favor each other well and give a nice spiciness without a heavy or syrupy taste.