Eggnog Cocktail With Apricot Brandy

Pro tips

• Shake the cocktail vigorously for 10–15 seconds to fully emulsify the egg and create a rich, foamy top.
• Use pasteurized eggs or liquid egg product to eliminate food safety concerns with raw egg.
• Chill all ingredients before mixing to ensure the drink is properly cold without over-dilution from ice.
• Strain through a fine mesh sieve after shaking to remove any egg solids and achieve a silky texture.

Substitutions

• Apricot brandy → apricot liqueur or peach schnapps (lighter flavor, sweeter)
• Curacao → Grand Marnier or triple sec (different citrus note)
• Raw egg → pasteurized liquid egg product (safer for all guests)

Storage & make-ahead

This cocktail should be consumed immediately after preparation for best texture and food safety.

Equipment

cocktail shaker · jigger · fine mesh strainer

Can I make this eggnog cocktail ahead of time?

Yes, you can prepare the apricot brandy and Curacao mixture ahead, but add the raw egg just before serving for food safety and best texture.

Is it safe to use raw egg in this cocktail?

Use pasteurized eggs or pasteurized liquid egg product to minimize food safety risks, especially for pregnant women, young children, and elderly guests.

What can I substitute for apricot brandy?

Apricot liqueur or peach schnapps work as alternatives, though they will alter the flavor profile slightly.

How do I get the right consistency?

Shake vigorously with ice to incorporate the egg and create a creamy, foamy texture; strain into a glass.

Can I scale this recipe for a party?

Yes, multiply all ingredients by the number of servings needed and prepare in batches, using pasteurized eggs for safety at scale.