I’m a huge fan of a nog at Christmas, but I do accept that the antipodean summer climes don’t suit raw eggs and cream heavy drinks particularly well. An alternative to the Northern nogs has been thunk up by Ed Loveday of the Passage in Darlinghurst.
The Batlow cider it uses is a drier drop than many of the sugar heavy bottles that have hit the shelves and shores of the lucky country of late and plays nicely with the herbaceous characters of the Noilly and the Yellow Chartreuse. There are also not enough opportunities to add a start anise to a great looking cocktail.
40ml Zubrowka Bison Grass Vodka
15ml Noilly Pratt Dry Vermouth
10ml Yellow Chartreuse
20ml Lemon Juice
Dash Egg White
1 Star Anise Pod (Garnish)
Batlow Premium Cider
Combine all liquids (except for Batlow Premium Cider) in a mixing glass and fill with ice. Cover and shake hard. Strain out, and return to mixing glass without ice. Dry shake (without ice) for 45-60 seconds. Pour into wine glass and top with Batlow Premium Cider. Garnish with a star anise pod.