Whiskey Eggnog

Pro tips

• Shake vigorously with ice for 10-15 seconds to emulsify the egg and create a creamy, foamy texture.
• Use a fresh, high-quality egg and chill all ingredients beforehand for a smoother, colder final drink.
• Strain into a chilled coupe or cocktail glass and grate fresh nutmeg on top for classic presentation.
• The powdered sugar dissolves more evenly if you dry-shake (without ice) for 5 seconds first, then add ice and shake again.

Substitutions

• Old Mr. Boston Whiskey → any bourbon, rye, or blended whiskey (adjust to taste preference)
• Powdered sugar → simple syrup or honey (use ½–¾ oz to avoid oversweetening)
• Raw egg → pasteurized egg or egg white (1 egg white only for less richness)

Storage & make-ahead

This cocktail must be served immediately after mixing. Do not store; prepare fresh for each serving.

Equipment

cocktail shaker · jigger · strainer · coupe or cocktail glass

Can I use a raw egg in whiskey eggnog?

Yes, this recipe uses raw egg. Use fresh, high-quality eggs from a trusted source. If you prefer pasteurized eggs for food safety, substitute pasteurized eggs instead.

What's the difference between bourbon, rye, and blended whiskey in eggnog?

Bourbon adds sweetness and vanilla notes; rye brings spice and dryness; blended whiskey offers a balanced middle ground. Choose based on your flavor preference.

How do I make whiskey eggnog less thick?

Add cold milk or cream to reach your desired consistency. Shake vigorously with ice to lighten the texture.

Can I make this ahead?

This cocktail is best served fresh immediately after shaking with ice. Prepare ingredients in advance but mix just before serving.

Is this different from aged eggnog?

Yes. This is a quick cocktail version using a single raw egg. Aged eggnog is made with multiple eggs and dairy, aged for weeks or months, and contains more alcohol for preservation.