Breakfast Eggnog Cocktail

Pro tips

• Use pasteurized eggs to reduce food safety risk with raw egg preparation.
• Shake vigorously with ice for 10–12 seconds to emulsify the egg and chill thoroughly.
• Chill the glass beforehand; the cocktail should be poured into a cold coupe or rocks glass for optimal texture and temperature.
• Taste before serving; apricot brandy sweetness varies by brand—adjust milk slightly if needed for balance.

Substitutions

• Whole egg → pasteurized liquid egg whites or pasteurized egg product (use 1 oz, reduces richness slightly)
• Old Mr. Boston Apricot Brandy → peach schnapps or apricot liqueur (similar sweetness, slightly different flavor profile)
• Milk → half-and-half or light cream (use 4–5 oz for richer mouthfeel)

Storage & make-ahead

This is a fresh cocktail best served immediately after shaking. Do not store prepared cocktails; mix spirits and milk ahead up to 4 hours, then add egg and shake fresh to order.

Equipment

cocktail shaker · jigger or measuring cup · strainer

Is it safe to use a raw egg in this cocktail?

Recipes using raw eggs carry food safety risk. Use pasteurized eggs or pasteurized egg product to minimize pathogen risk, especially for pregnant women, young children, elderly, or immunocompromised guests.

Can I make this ahead for a brunch party?

Yes. Mix the spirits and milk up to 4 hours ahead and refrigerate. Add the egg just before serving and shake well with ice.

What type of milk works best?

Whole milk creates the richest texture. Half-and-half or light cream also work; use 4–5 oz if using cream to avoid over-sweetness.

Can I scale this recipe up?

Yes. Multiply all ingredients proportionally and shake in batches no larger than 3–4 servings per shaker to chill properly.