Brandy Eggnog

Pro tips

• Crack the egg into a cocktail shaker, add powdered sugar and brandy, then fill with ice and shake hard for 10–15 seconds to emulsify and chill.
• Use a fine strainer when pouring to catch ice shards and ensure a smooth texture.
• Freshly grated nutmeg on top adds traditional spice and aroma; do not skip this garnish.

Substitutions

• Powdered sugar → superfine sugar (dissolves similarly; shake longer)
• Mr. Boston Five Star Brandy → Cognac or other brandy (changes price point and flavor depth)

Storage & make-ahead

Prepare fresh to order. Do not store mixed drinks; raw egg and spirits do not keep well in combination.

Equipment

cocktail shaker · fine strainer · jigger

Is it safe to use a raw egg in eggnog?

Food safety depends on egg source and personal risk tolerance. Use pasteurized eggs if concerned about raw egg consumption, or choose pasteurized brandy-based alternatives.

Can I use a different brandy?

Yes. Any brandy works; Five Star is standard but VSOP or premium brandy will change flavor profile slightly. Avoid flavored varieties unless you want that influence.

How do I get a creamy texture?

Shake vigorously with ice for 10–15 seconds to emulsify the egg and aerate the drink, creating a silky mouthfeel.

Can I make this ahead?

No. Prepare fresh to order. Raw egg breaks down over time and carbonation dissipates if pre-mixed.

What glassware should I use?

Serve in a coupe, Nick and Nora, or small punch cup (4–6 oz capacity). Chill the glass beforehand for best presentation.