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Marshall Davis’ A Suh Wi Dweet Egg Nog

From December 2016’s Midtown Magazine, courtesy of our friend Marshall Davis at Gallo Pelón Mexcaleria. Though Gallo Pelón is a mezcal bar, Marshall is using our Carolina Agricole rum in this Jamaican-inspired eggnog. To seriously wow your family around the holidays, whip this one up!

A Suh Wi Dweet Egg Nog


10-12 servings


10 eggs separated

1 cup superfine sugar

3 cups heavy cream

1 cup cognac

1 cup Fair Game Carolina Agricole barrel-aged

12 tsp vanilla extract

1 tsp nutmeg

1/2 tsp cayenne

1 tsp cinnamon

Servings:10 servings


Separate egg yolks from whites in two bowls. Beat the yolks until stiff, and beat the whites with half the sugar until peaks form (This is important!). Carefully fold the two together.

In another bowl, beat the cream with the vanilla and remaining sugar until stiff.

Fold both mixtures together, then add the booze and spices, and stir gently.

Refrigerate and serve the next day with a little grated nutmeg.

Recipe Notes:

These are Marshall Davis's words on barrel-aging the Carolina Agricole: “The rum is aged in a barrel that previously held Zucca, an Italian rhubarb-flavored amaro, so it will pick up some of those dark notes. The barrel-aging is really the secret to the recipe, so people’s home batches will taste a little bit different from what we serve here, but it should still be good.”

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