For the man behind one of Miami’s coolest, on-the-downlow bars—the sadly departed, but soon to return, Cocktail Collection at the old Tobacco Road—says his favorite Christmas cocktail came about as a kind of accident. “The cocktail was originally created at a holiday event,” Leo Holtzman explains. “Ingredients were scarce and all we had were newly made leftovers and one of our guests said he hated eggnog. Which I told him meant he has disliked every eggnog he’s had thus far in life. I quickly ran to the kitchen and grabbed a bottle of pumpkin vodka and proceeded to make a pretty close version of this drink. I didn’t have time for the cinnamon syrup, so I used the cinnamon glaze on a cake. And the Drambuie was a happy accident as it was my only option besides the rum. Needless to say, we made him into a eggnog believer.”
1 medium egg
1½ oz aged rum
1 oz pumpkin vodka (see below)
½ oz cinnamon syrup (see below)
¼ oz Drambuie
Instructions: Drop the egg into your mixing glass so the shell breaks. Add all other ingredients and shake vigorously without ice for 6 seconds. This will cause the drink to froth more than other methods because the broken egg shells add agitation. Then add ice and shake vigorously for 6 more seconds. Double-strain the shaker contents with a hawthorne and conical tea strainer (extra fine mesh). The strainer will catch all the egg shell and leave you with a smooth, frothy and delicious adult eggnog. Garnish with an orange peel and cinnamon stick, preferable burnt.
Bonus: Holtzman’s simple infusions
Cinnamon syrup: Boil water, add cinnamon and simmer for as long as you like, then add equal parts of this infused water and white sugar. Mix until dissolved.
Pumpkin vodka: Cut pumpkin, roast pumpkin (or don’t), put pumpkin in a vodka bottle (1 piece or 100 pieces), and wait 1 day or 2 weeks or anytime in between.