Noggin' on Heaven's Door

Eggnog cocktail and bottle of Tuaca
This heavenly nog recipe involves an armagnac whipped cream, so you know it has to be good. (Photo: Sharon Pye Photography)

Created by Jason Sorbet of 21st Amendment Bar at La Louisiane and Tristan Ferchl of Catahoula Hotel. PS: enjoy this cocktail at this year's Tales of the Toddy! Get your tickets here.


  • 112 ounce brown butter-washed Tuaca
  • 3 ounces egg nog mix (recipe below)
  • 1 ounce armagnac-infused whipped cream (recipe below)
  • nutmeg salt


Combine Tuaca with 3 ounces of eggnog mix (recipe below). Top with a quick whip of the Armagnac infused whipped cream and a sprinkle of nutmeg salt on top.

Egg Nog Mix

  • 8 oz whole milk
  • 2 oz heavy cream
  • 2 oz Pierre Ferrand 1840 Cognac
  • .5 cup sugar
  • 1 egg

Combine ingredients. Makes enough for 4 drinks.

Armagnac Infused Whip Cream

  • 7 oz heavy cream
  • 1 oz whole milk
  • 2 oz Dumangin Marc Armagnac
  • .5 cup of sugar
  • Combine in iSi and charge with whipper.

This amount will roughly top 6 cocktails.