Eggnog-aritas

Directions

1. 1
   Make the creme anglaise: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat.
2. 2
   Remove from the heat and let steep 5 minutes.
3. 3
   Whisk the egg yolks and sugar in a bowl.
4. 4
   Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes.
5. 5
   Strain and refrigerate until cold, about 4 hours.
6. 6
   Make the cocktails: Combine the sugar and grated nutmeg on a plate.
7. 7
   Dip the rims of 8 martini glasses in water, then in the sugar mixture.
8. 8
   Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice.
9. 9
   Shake well and strain into 4 glasses.
10. 10
    Repeat to make 4 more cocktails.
11. 11
    Photograph by James Wojcik