In Haiti, the Christmas drink of choice isn't eggnog – it's kremas, a boozy concoction usually made with rum, evaporated milk and spices. Jen Agg, owner of the Black Hoof, Rhum Corner and Cocktail Bar in Toronto, has created an elegant version with her cocktail collaborator, David Greig. "I love eggnog, and it's delicious," Agg says, "but sometimes it's too much."
Spiced rum
- 26 oz bottle of aged rum
- 1/4 vanilla bean
- 3 allspice berries
- a few black peppercorns
- 1/2 cinnamon stick
Kremas
- 1 oz (30 ml) house-spiced rum
- 1/2 oz (15 ml) Pierre Ferrand Dry Curacao
- 5 ml Fernet-Branca
- 1/2 oz (15 ml) condensed milk
- 2 oz (60 ml) coconut cream
Method
Bar spoon
Shake, strain and garnish with nutmeg