Cold-brew Irish whiskey eggnog cocktail

Ingredients:

Cocktail

• 15g vanilla syrup, see recipe below
• 1 large egg
• 45 ml of 10% cream
• 30 ml of quality dark rum
• 45 ml of Jameson 12-year-old Irish whiskey
• 30 ml sweet sherry
• Freshly grated nutmeg, for garnish

Vanilla syrup

• 1 vanilla bean
• 2 cups granulated sugar
• 2 tbsp of water

Preparation:

1. Combine vanilla syrup, egg, cream, rum, whiskey, and sherry in a shaker and shake vigorously. Add ice and shake vigorously again. Strain into a wine glass and garnish with freshly grated nutmeg.

2. Vanilla syrup

   
   Exit: approximately 450 gr.
   
   Make a slit lengthwise along the vanilla bean. Open it and scrape out the seeds with the tip of a knife. Combine the seeds, sugar, and water in a large saucepan and place over medium heat, but do not bring to a boil. Stir slowly until the sugar dissolves. Remove from heat, cover, and let the seeds steep for 15 minutes. Strain through a sieve into bottles.
   
   The syrup can be stored in the refrigerator for 2-3 weeks..