Rom-what? Rompope, pronounced “rum-pope-a” is easily described as Mexican eggnog. Tequila and mezcal are a blending of Spanish and Mexican cultures which is one the reasons I like them so much. You could argue the same for rompope of which similar recipes were brought over from the conquistadors and developed through time in Mexico.
Although available, stay away from bottled commercial versions. Most of them look like you threw up into a stoli bottle after eating 8 or 9 bananas. There are hundreds, if not thousands of recipes for rompope on the internet (and in books). On top of that there are hundreds if not thousands of variations. According to our all knowing information overlord, Wikipedia, “Several ingredients are sometimes added to the drink, including pecans, almonds, walnuts, cinnamon, pine nuts, vanilla, strawberry and other local ingredients.” I’m actually not a big fan of variations in this drink because I love the basic idea so much. Being a bartender, this drink is fun to mess with and gets lots of fan fare (the use of the whole egg). Being a bartender also means asking yourself… “If this drink were to print up 8 times in a row, then 4 times, then a large party orders 20 of these… would I want to kill myself?
The answer is no if you K.I.S.S. (keep it simple stupid). My recipe is leaning on some Mexican versions I’ve come across but if you take a closer look it is much lighter, using milk instead of cream, and could be practical behind the bar. With an entire egg in the recipe I use an electric emulsifier to get things started. The pure vanilla and almond extract could easily be put into a dasher or bitters bottle. Have fun this winter season and enjoy a little rompope tonight.
Rompope
1 egg
3 oz whole milk
.75 oz agave
1.5 oz el presidente brandy
dash cinnamon
dash vanilla extract
dash almond extract
pinch of powdered cinnamon
Combine all into a shaker and shake very very hard to emulsify the egg. Strain into a glass of your choice (double old fashioned and small wine glasses work well) and top with bitters and or orange zest.
You can substitute the brandy out for pretty much anything. A hit of smoky mezcal gives this drink a little depth. Salud!
Article and Drink by: Mark Sexauer
Filed under: Articles, Brandy, Drink Recipes
