The Peppermint Bark Eggnog is a Christmas cocktail that was created by Tom Maey at Clover Club in New York City, New York and was first published in the book Winter Drinks: 70 Essential Cold-Weather Cocktails. The recipe is described as "the drink version of mint chocolate chip ice cream," which is pretty spot on because it combines egg white and egg yolk with spiced rum, cream, mint, and chocolate to create a thick, dessert-inspired concoction. This version also adds in simple syrup for more sweetness and has a fun candy cane rim.
Crush candy cane in a mortar and pestle, pour crushed candy cane onto a plate, rub outer rim of a coupe glass with ¼ oz simple syrup, and roll rim of glass in candy cane until coated.
Add rum, brandy, heavy cream, white crème de menthe, white crème de cacao, ¼ oz simple syrup, egg white, and egg yolk to a shaker.
Fill shaker with cubed ice.
Shake for 10-20 seconds.
Using a Hawthorne strainer, strain into rimmed coupe glass.
Garnish with grated peppermint bark dust.