Jupiter’s Acorn, from bartender John Mayer at Cragie on Main in Boston, is a nutty, complex drink bursting with gorgeous autumnal flavors.
If eggnog and other typical holiday drinks are too heavy for you, give Jupiter’s Acorn a try; despite the whole egg in the recipe, it manages to be a bit less rich than nogs and the like.
- 1 part Dark rum or Aged rum or Demerara rum
- 1 part Walnut liqueur
- ½ part Sweet vermouth
- ½ part Sweet herbal liqueur
- 1 whole Egg
- 1 dash Aromatic bitters
- 1 dash Mole bitters or Chocolate bitters or Walnut bitters
Dry-shake all ingredients first without ice, then again with ice added. Double-strain through a fine mesh strainer into a chilled cocktail or coupe glass. Garnish with a dusting of freshly-grated nutmeg and a few dots of bitters.
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- Jupiter’s Acorn at Cocktail Virgin