One of Calgary top bartenders, Madeleine MacDonald shows us how to craft her holiday cocktail, The Moneypenny. It's an updated and polished version of egg nog for any home bartender looking for something a little more impressive than simply adding a splash of rum to their 'nog during the holidays.
Moneypenny cocktail
2 oz. cognac
1 whole egg
1 oz. lemon juice
3/4 oz. cinnamon chai syrup
Combine all ingredients in a cocktail shaker and do a dry shake without ice. Add ice and shake again.
Strain into a cocktail coupe.
Garnish with Angostura bitters.
Cinnamon chai syrup
5 tbsp cinnamon chai tea leaves
4 cups water
1 cup sugar
Brew tea as directed and strain off solids.
Add 2 cups of tea to a pot over medium-high heat, add sugar and bring to a simmer until sugar has dissolved. Let cool and store in air tight containers.
Keeps in the refrigerator for up to 2 weeks.
