Baltimore Eggnog

Name: Baltimore Eggnog Cocktail Recipe
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Ingredients: 1 Egg; 1 tsp Powdered Sugar; 1 oz Old Mr. Boston Five Star Brandy; 1 oz Jamaica Rum; 1 oz Madeira Wine

Baltimore Eggnog is a traditional holiday cocktail combining egg, powdered sugar, brandy, rum, and Madeira wine into a smooth, spirit-forward drink. The blend of three spirits creates a complex, warming flavor profile ideal for cold-weather entertaining.

🏷️Equipment: collins glass

Total

5 min

Servings

4

Difficulty

Easy

Est. Cost

$13–$21

Recipe Source

View original recipe

From Mr. Boston Drinks · by Old Mr. Boston De Luxe Official Bartender's Guide

Ingredients

1 Egg
1 tsp Powdered Sugar

1 oz Old Mr. Boston Five Star Brandy

1 oz Jamaica Rum

1 oz Madeira Wine

5 Ingredients

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Instructions

1
Fill glass with milk, shake well with cracked ice and strain into 12 oz.
2
Tom Collins glass.
3
Grate nutmeg on top.

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Tips & Notes

Pro tips

Shake vigorously with ice to emulsify the egg and create a silky texture; this also chills the drink quickly.
Use fresh, high-quality eggs or pasteurized egg product for both safety and best flavor.
Measure spirits precisely—this drink balances three liqueurs, so accuracy matters for the intended flavor profile.
Strain through a fine-mesh sieve or cocktail strainer to remove any foam bubbles and achieve a smooth pour.

Substitutions

Jamaica Rum → Navy Rum or dark rum (same volume, slightly earthier note)
Madeira Wine → Dry Sherry or Marsala Wine (1 oz, similar fortified flavor)
Old Mr. Boston Five Star Brandy → Cognac or other American brandy (1 oz, comparable proof and smoothness)

Storage & make-ahead

Prepare the drink fresh and serve immediately, or refrigerate the mixed (unshaken) cocktail base up to 1 day; shake with ice before serving.

Equipment

cocktail shaker · jigger or shot glass for measuring · fine-mesh strainer or cocktail strainer

Common Questions

Is Baltimore Eggnog safe to drink with raw eggs?

This recipe uses raw egg. Use pasteurized eggs or pasteurized egg product to reduce food safety risk, or gently heat the mixture to 160°F while stirring.