The World Bar Eggnog

Pro tips

• Separate the egg carefully; any yolk in the white will prevent proper emulsification with the cream and rum.
• Shake hard for 15+ seconds to fully emulsify the egg and cream; under-shaking results in thin, watery texture.
• Chill your glass first; a cold surface helps the drink maintain its creamy head.
• Grate nutmeg and cinnamon fresh over the drink just before serving to release oils and maximize spice aroma.

Substitutions

• Dark rum → cognac or aged bourbon (changes profile from tropical to warm spice-forward)
• Pure almond extract → ½ oz orgeat syrup (adds sweetness; reduce superfine sugar by ½ tsp)
• Heavy cream → whole milk or half-and-half (lighter body, less rich)

Storage & make-ahead

This cocktail must be made and consumed fresh; do not store with raw egg. Prepare ingredient components separately and combine just before serving.

Is it safe to use raw egg in this cocktail?

This recipe uses raw egg. Use pasteurized eggs or pasteurized egg products if you have health concerns. Alcohol content provides some preservation but doesn't eliminate risk.

Why separate the egg for this drink?

Separating the egg allows the yolk to emulsify with the cream and rum for silky texture, while the white can be whipped separately or used whole for lighter body.

Can I make this ahead of time?

Prepare the rum, cream, and extract mixture up to 2 hours ahead; add the fresh egg just before serving for food safety.

What type of dark rum works best?

Use aged or spiced dark rum (Bacardi 151, Mount Gay, or similar proof 80+) to stand up to the cream and extracts without being overpowered.

How do I get the right texture?

Shake vigorously with ice to emulsify the egg and cream, then double-strain into a chilled coupe or cocktail glass for silky, frothy texture.