Mary's Eggnog Spike

Mary's Eggnog Spike

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2 cups brandy
1 cup dark or spiced rum
1 cup whiskey or bourbon

2 sticks cinnamon
2 nutmegs, split in halves or quarters
1 vanilla pod or 2 teaspoons very good vanilla essence
4 cloves or to taste
2 pieces dried ginger root or fresh ginger root.

Mix liquor. Put spices into a large bottle. Pour on the liquor mix. Let sit for at least 2 weeks before use.
If using fresh ginger, you may need to decant and remove the pieces after 2 weeks.

Options:

  1. Cinnamon and Nutmeg are the essential basics. If you have nothing else, then these still make a well flavoured spike.
  2. Add other whole spices like cardamom if desired.
  3. Powdered spices can also be used but they do make the liquor cloudy.