Lion’s Elixir: An Eggnog that Roars

Chef Michael Bolen of Lion and the Rambler in Coral Gables shares his recipe for a delicious, eclectic spin on eggnog

Eggnog Christmas. Delicious winter cocktail milk, rum and cinnamon served in two glasses with shortbread star shape sugar cookies, fir branch over white wooden plank table. Close up. Mock up.

Coral Gables newcomer Lion and the Rambler is all about pushing the envelope on its ever-changing menus, keeping seasonality and extraordinary flavors in mind. This December, look forward to the venue’s eclectic spin on eggnog, Lion’s Elixir, the recipe for which chef Michael Bolen shares below.


  • Blender
  • 6 coupe glasses


  • 6 large eggs
  • 1 cup superfine sugar
  • 8 oz. Koshu Sake 
  • 8 oz. Amontillado Sherry
  • 12 oz. amazake
  • 12 oz. heavy cream
  • Fresh nutmeg for garnish

Crack all six eggs and place them into the blender. Beat on low speed until smooth. Add in sugar gradually, and keep blending on low until fully incorporated. Next, pour in the sake, sherry, amazake, and heavy cream, blending on medium until fully mixed. Place in the refrigerator for at least 4 hours. Serve in coupe glasses and shave nutmeg on top.

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