Old New England Classic Egg Nog

Old New England's Classic Egg Nog is a ready-to-serve dairy-based liqueur from New England, bottled at 14.75% ABV. That puts it in the same strength range as most cream liqueurs. It's lighter than a spirit, but with enough alcohol to stand up to chilling and mixing. The recipe is the traditional one. The body comes from dairy and egg, and nutmeg is the named spice. Expect the cinnamon, vanilla and clove notes typical of the style to sit behind the nutmeg rather than in front of it. In the glass, styles like this are usually thick and pale gold, with a custard-like texture that coats the palate. Sweetness is generally moderate to high. The sugar is balanced by the richness of the dairy rather than by acidity, so it drinks closer to a dessert than to an aperitif. The nutmeg should come through in the aroma and the finish, which keeps the sweetness from becoming flat. The simplest way to serve it is cold, straight from the refrigerator, in a small glass or a punch cup, with fresh nutmeg grated over the top. Shake the bottle before you pour, because egg-and-cream drinks can settle. It also works over ice in a rocks glass if you want it a little more diluted and slower to drink. Because it is already sweetened and spiced, you don't need to add anything to it. If you want a stronger drink, add a measure of aged rum, bourbon or brandy. These are the traditional partners for egg nog, and a ratio of roughly two parts egg nog to half a part spirit keeps the dairy character intact. As a cocktail ingredient, it can replace the cream and sugar in a White Russian-style build with vodka and coffee liqueur. It can also top a mug of hot coffee, or be stirred into a warm spiced rum drink. Warm it gently and don't let it boil, since dairy and egg will curdle if overheated. At the table it goes well with gingerbread, shortbread, pound cake, apple pie and pumpkin dessert. Once opened, keep it refrigerated and check the label for how long it will keep.