Lunch: Canlis Seattle Highland Egg Nog

The Canlis restaurant staff goes out every year and snowshoes up into the Cascade Mountains to pick Christmas trees. "Matt Canlis, a minister in Scotland, is our official scotch expert and curator of the Canlis whisky collection, so I made an egg nog in h

Ingredients

1 1/2 oz. Famous Grouse (Macallan 12 is good, too)
1/2 oz. Zirbenz (Austrian stone pine liqueur)
3/4 oz. brown sugar syrup (2 to 1 ratio)
1 whole egg
1 1/4 oz. heavy cream

Instructions

Measure off the spirits and syrup in a small measuring cup.
Separate the egg white from the yolk, saving the yolk. In the mixing glass whip the egg white with a hand blender for 20 seconds. Add the yolk and continue whipping for 10 seconds.
Now add the spirits and syrup from the measuring cup. Once incorporated, add the heavy cream whipping until froth forms. Add ice to the mixing glass and shake for 15 seconds until the outside of the shaker is cold. Pour contents into a long drink glass. Garnish with fresh ground nutmeg and a sprig from your favorite evergreen tree.

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