Panettone Eggnog

This cocktail recipe can be made hot or cold, depending on your mood.


Serves 2
2 large eggs (freshest possible)
3 oz (90 ml) Raisin Syrup*
1½ oz (45 ml) Old Sam Demerara Rum
1½ oz (45 ml) Amaretto Disaronno
1½ oz (45 ml) McGuinness Orange & Brandy
½ cup (125 ml) milk (3.25%)
¼ cup (60 ml) whipping cream
grated cinnamon, cinnamon stick and orange zest, for garnish


  1. Add eggs and Raisin Syrup to a blender. Blend on medium for 30 seconds. Turn blender to low and gradually add rum, amaretto and orange brandy, then milk and cream (about 1 minute). Transfer to an airtight container and refrigerate. Enjoy once chilled. Best if left a day or two for flavours to develop.
  2. To serve cold, measure 8 oz (250 ml) into an old-fashioned glass.
  3. To serve hot, measure 8 oz (250 ml) into a heatproof mug and microwave for 1 minute. Garnish both with grated cinnamon, cinnamon stick and orange zest.
  4. * To make Raisin Syrup, in a small saucepan, combine 1 cup (250 ml) raisins, 2 cups (500 ml) water and 1 cinnamon stick. Bring to a boil then cover and simmer for 15 minutes. Strain raisins, reserving raisin water. Remove cinnamon stick. In a blender, combine raisins, 1 cup (250 ml) raisin water and ¾ cup (175 ml) demerara sugar, blend until smooth. Transfer to a sealed container. Refrigerate up to 3 weeks.
Email Recipe