Breakfast Eggnog (Eggnog With Apricot Brandy And Triple Sec)

Pro tips

• Shake the entire mix (egg, brandy, triple sec, milk) vigorously for 10–15 seconds over ice to emulsify the egg and create the signature creamy texture.
• Use the freshest eggs possible or pasteurized eggs to minimize food safety risk.
• Chill your glass beforehand; a cold glass keeps the cocktail smooth and prevents the milk from curdling.
• Strain into the glass without ice for a silky presentation, or serve over a single large ice cube for dilution control.

Substitutions

• Old Mr. Boston Apricot Brandy → peach schnapps (lighter fruit flavor, less depth)
• Old Mr. Boston Triple Sec → Cointreau or other orange liqueur (more refined citrus note)
• Whole egg → 1/2 oz pasteurized egg white (reduces food safety concern, slightly less rich)

Storage & make-ahead

Best served immediately after shaking. Prepared cocktail can be refrigerated up to 2 hours before serving.

Is it safe to drink raw egg in this eggnog?

Raw eggs carry salmonella risk. Use pasteurized eggs, or heat the mixture to 160°F if concerned.

Can I make this ahead?

Yes, prepare up to 24 hours ahead and chill. Shake with ice and strain into a glass before serving.

What glass should I use?

Serve in a chilled coupe, martini, or rocks glass depending on desired presentation.

Can I substitute the apricot brandy?

Peach schnapps or regular brandy will work, though you'll lose the apricot character.

How do I get a creamy texture?

Shake vigorously with ice for 10–15 seconds to emulsify the egg and create a silky mouthfeel.