Baltimore Eggnog

Pro tips

• Use pasteurized eggs to reduce food safety risk while maintaining the creamy texture the raw egg provides.
• Shake vigorously with ice for 10–15 seconds to fully emulsify the egg and chill the drink.
• Balance is key: measure spirits precisely so no single liquor dominates; the Madeira should be noticeable but not overpowering.
• Serve immediately after shaking; eggnog drinks separate quickly, so don't let it sit.

Substitutions

• Old Mr. Boston Five Star Brandy → any dry brandy or cognac (adjusts price/quality but keeps the spirit base)
• Jamaica Rum → dark or spiced rum (adds deeper molasses notes but intensifies sweetness)
• Madeira Wine → dry sherry or Marsala wine (maintains the fortified wine layer but shifts flavor slightly)

Storage & make-ahead

This cocktail does not store well due to the raw egg; prepare and serve immediately.

Equipment

cocktail shaker · jigger or measuring spoon · bar spoon · fine strainer

Is this eggnog made with raw eggs?

Yes, this traditional recipe uses a raw egg. Use pasteurized eggs if you have food safety concerns, or substitute with pasteurized egg product.

What is the ratio of spirits in Baltimore eggnog?

Equal parts brandy, rum, and Madeira wine (1 oz each), which gives the drink balanced warmth and complexity.

Can I make this in advance?

Mix and refrigerate up to 2 hours before serving. The egg may separate slightly; stir well before serving.

What does Madeira wine add to this cocktail?

Madeira contributes a nutty, slightly sweet character that rounds out the brandy and rum, traditional to Baltimore's version.

Should this be served hot or cold?

Traditionally served at room temperature or chilled. Some prefer it warmed gently—do not boil.