Sherry Eggnog

Pro tips

• Shake hard for 10–15 seconds to properly emulsify the egg and create a silky mouthfeel.
• Use a fresh, high-quality whole egg; pasteurized eggs reduce food safety concerns while maintaining flavor.
• Chill your glass before serving to keep the drink cold longer.
• Don't skip the powdered sugar—it dissolves evenly and creates the drink's signature smooth texture.

Substitutions

• Dry sherry → amontillado sherry (richer, slightly sweeter)
• Powdered sugar → simple syrup, 1 oz (lighter body, less silky)
• Whole egg → 1 egg white (less rich, more sour-friendly)

Storage & make-ahead

Mix and chill up to 4 hours ahead; shake with ice and serve immediately.

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

Raw egg carries food safety risk. Use pasteurized eggs, or substitute with pasteurized egg white or aquafaba if concerned.

What type of sherry works best?

Dry or medium-dry sherry (fino or amontillado) works well; avoid sweet oloroso unless you prefer a sweeter drink.

How should this be served?

Shake vigorously with ice to emulsify the egg, then strain into a coupe or cocktail glass. Serve chilled.

Can I make this ahead?

Mix and refrigerate up to 4 hours before serving; shake with ice just before drinking to maintain proper texture.

What can I use instead of powdered sugar?

Simple syrup (equal measure) or 1/2 tsp honey work as substitutes, though texture and sweetness may shift slightly.