Last week, the LA Times printed a recipe for a 'faux eggnog' cocktail from Gregory Westcott at Hinoki & the Bird restaurant. The 'faux' header is unfortunate as it's just its own thing but after trying it l, I'm posting it here as I think it would make a good vegan-friendly alternative if everyone else is drinking eggnog.
It calls for dark rum, coconut cream, a vanilla-orange-rosemary simple syrup and Angostura and chile-chocolate bitters and I was curious enough to give it a try as I have some guests coming who like this sort of stuff.
Bah! Humbug! from a recipe printed in the LA Times
2 ounces dark rum (I subbed Appleton Reserve for specified Zaya)
3/4 ounce coconut cream
3/4 ounce vanilla bean and orange simple syrup *
2 dashes Angostura bitters
2 dashes chile chocolate bitters (I used Bittermens xocolatl mole bitters)
Garnish: Grated nutmeg, flaming rosemary sprig
* Vanilla bean & orange simple: muddle zest of one orange + 1 vanilla bean + 2 sprigs rosemary with 1/2 cup sugar, add 1/2 cup hot water and continue to muddle/stir until the sugar dissolves
