Sherry Eggnog

Pro tips

• Shake hard for 10–15 seconds to fully emulsify the egg and create a silky, foamy top.
• Use a fresh, high-quality sherry; dry varieties (fino, amontillado) balance the richness of egg better than sweet styles.
• Strain into a chilled glass to maximize the cocktail's silky mouthfeel and prevent dilution.
• Chill your glass beforehand; a cold drink compensates for the eggnog's inherent richness.

Substitutions

• Sherry → dry white wine or vermouth (drier flavor profile, less depth)
• Powdered sugar → simple syrup, 0.5 oz (dissolves faster, slightly less body)
• Whole egg → pasteurized egg white only (lighter, less rich; use 0.5 oz)

Storage & make-ahead

Not applicable; serve immediately after shaking for best texture and safety.

Can I use pasteurized eggs for food safety?

Yes. Pasteurized eggs are recommended for any cocktail using raw eggs. Liquid pasteurized egg white or whole egg products also work.

What type of sherry should I use?

Dry sherry varieties like fino or amontillado work best. Avoid sweet sherries like cream sherry, which will make the drink cloying.

Should I shake or stir this cocktail?

Shake vigorously with ice for 10–15 seconds to emulsify the egg and chill the drink. The shaking also creates a silky texture.

Can I make this ahead?

Best served fresh. If made in advance, shake just before serving to maintain the foam and texture.

What glassware should I use?

Serve in a coupe, Nick & Nora, or small wine glass, strained up (without ice).