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Nearest Nog

BLAC Classic: The Nearest Nog Recipe

Food + Drink

BLAC Happy Hour Classic | Spiked EggNog Holiday Recipe

December 15, 2022 · Updated December 14, 2022·By BLAC Staff

BLAC Staff

December 15, 2022 · Updated December 14, 2022

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Don’t be afraid to serve spiked eggnog cocktail at your holiday gathering. Everybody loves Bourbon spiked Eggnog and you don’t have to do endless hours of work over the stove or worry about raw eggs. This BLAC Happy Hour Classic is another option that’s a easy holiday cocktail go-to.

BLAC’s Bourbon Spiked Eggnog recipe will make your spirit brighter, without any extra hassle. We added our favorite Uncle Nearest bourbon for a kick in this holiday favorite. We call this recipe the Nearest Nog because it features Uncle Nearest 1884 Premium Bourban. No matter how you like your eggnog, this recipe is sure to delight you and your guests.

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Black-owned businessesDetroitfood

The Recipe

BLAC Happy Hour Classics: Slo Gin Fizz

A gin fizz is a cocktail that’s lemony, bubbly, and perfectly sour.

By BLAC Staff
BLAC Happy Hour Classics: Slo Gin Fizz

Prep

5 minutes 5 minutes

Servings

1

Ingredients

  • •1 1/2 oz sloe gin
  • •1 oz Fresh lemon juice
  • •3/4 oz simple syrup (simply, of equal-parts granulated sugar and water)
  • •Club soda, to top
  • •1 wedge lemon wedge
  • •red cherry garnish

Instructions

  1. 1

    Add the sloe gin, lemon juice and simple syrup into a cocktail shaker with ice

  2. 2

    shake until well-chilled.

  3. 3

    Fill a highball or Collins glass with ice

  4. 4

    Strain the contents of the shaker into the glass.

  5. 5

    Top with the club soda

  6. 6

    Garnish with a lemon wedge and a cherry.

Notes & Variations

Sloes are tiny berries that grow wild in hedgerows around England. Unpleasantly astringent on their own, they are popular in sweetened jams and preserves, and they develop a rich, tart flavor when infused in gin. Naturally, enterprising distillers have been incorporating them into liquor since the 17th century. The spirit takes on the essence and bright color of the berries, and then sugar is typically added to counter the fruit’s tartness. What’s left is not technically gin, but actually a gin-based liqueur.

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