Jersey Artisan Distilling made history in 2013, by becoming the first distillery in New Jersey to obtain a license to distill since prohibition was repealed on December 5, 1933. Since then, they have been hard at work finding new and exciting ways to quench an eighty year old thirst in New Jersey residents.
Jersey Artisan Distilling, located in Fairfield, N.J. released its first product, Busted Barrel Silver Rum in August, 2013 and its flagship product Busted Barrel Dark Rum followed soon after. The rums can be found in hundreds of New Jersey liquor stores and bars across the state.
Jersey Artisan Distilling proudly distills in the Garden State and New Jersey residents who are on the lookout for fun, fresh and tasty ways to support local businesses this Holiday season need look no further than this delicious Egg Nog recipe using Jersey Artisan Distilling’s Busted Barrel rums.
Happy Holidays from Jersey Artisan Distilling and remember to always drink responsibly.
8 large eggs
4 egg yolks
1 cup granulated sugar
5 cups whole milk
1 1/2 cups Busted Barrel Silver Rum
1 cup Busted Barrel Dark Rum
1 tablespoon real vanilla extract
1/2 teaspoon freshly grated nutmeg
2 cups whipping cream
2 tablespoons superfine sugar
In a mixing bowl, whisk eggs, yolks & granulated sugar until smooth. Pour into a large saucepan. Stir in milk gradually. Heat slowly over low heat stirring steadily until the mixture reaches 165 degrees (it should be thick enough to coat the back of a spoon.) Pour the custard into a large bowl. Stir in vanilla & Busted Barrel Silver and Dark Rum & nutmeg. Let mixture cool & cover with plastic wrap & refrigerate until cold (at least 3 hours). Just before serving, whip the whipping cream with the superfine sugar. Gently fold the whipped cream into the custard mixture until totally incorporated. Serve from a chilled punch bowl or ladle into chilled martini glasses. Garnish with freshly grated nutmeg.