Holiday & WarmWinter

Eggnog

Eggnog is bourbon and aged rum shaken with a whole egg, sugar, milk and cream until rich and frothy, then finished with fresh nutmeg. Creamy, spiced and stronger than it tastes. The Christmas weekend drink.

  • GlassGoblet
  • MethodShaken
  • Ingredients6
Eggnog

Ingredients

Making a batch?
Servings
Freshly grated nutmegGarnish
Total volume—

Directions

  1. Dry shake everything without ice for 15 seconds.
  2. Add ice and shake hard until cold.
  3. Strain into a punch cup or small goblet.

ToolsJiggerShakerHawthorne strainerGoblet

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History

Eggnog descends from posset, a medieval drink of hot milk, alcohol, sugar and spice that was also taken as a cold remedy. It became an American holiday tradition in the colonial era. George Washington's recipe called for brandy, rye whiskey, Jamaica rum and sherry.

Making a batch? Scale it for a crowd, add dilution water, and see how many bottles to buy.
Quick sizes
How are you making it? ⓘ Batching includes dilution water. Pre-batched cocktails need added water to replace the melt from stirring or shaking. We use Jeffrey Morgenthaler's standard: 18% for spirit-forward drinks, 25% for shaken.

What you'll need to buy

Based on 750ml bottles (25.4 oz), rounded up.

Bottle math, generally

750ml bottle25.4 oz
2 oz pours per bottle12 cocktails
1.5 oz pours per bottle16 cocktails
1 oz =29.6 ml
This recipe per 750ml of spirit—

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