Cabin Fever Cure

Looking for an easier-to-make eggnog riff that doesn’t take months to age and yet doesn’t skimp on flavor? Look no further than the Cabin Fever Cure, from Dane Kitchens at Ponyboy in Oklahoma City.

A blend of aged rum and overproof aged rum (Kitchens uses Bacardi 8 and Plantation O.F.T.D., respectively) adds backbone, while sweet herbal Bénédictine works with the Demerara (or brown sugar) syrup to create a rich, roasted-honey Alpine sweetness that tastes as if it’s really been aged like a proper nog.

Kitchens’ recipe didn’t include any garnish, but we found ourselves grating fresh nutmeg over it out of sheer force of habit, and it’s just as tasty as we’d hoped.

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Dry-shake all ingredients first without ice, then again with ice added. Double-strain through a fine mesh strainer into an ice-filled short glass. Garnish with freshly-grated nutmeg, if you’d like.

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