Whiskey Eggnog

Pro tips

• Shake vigorously with ice for 10–15 seconds to properly emulsify the egg and chill the drink.
• Strain into a chilled coupe or rocks glass to achieve a silky texture.
• Use fresh, high-quality eggs (preferably pasteurized) for food safety and best flavor.
• Adjust powdered sugar to taste before adding whiskey—sweetness balances the spirit's heat.

Substitutions

• Bourbon → Rye or Canadian whiskey (adjusts spice and sweetness profile)
• Powdered sugar → Simple syrup, 1 tsp (easier to dissolve and more consistent results)

Storage & make-ahead

This cocktail is best served immediately after preparation. Do not store mixed; prepare fresh per serving.

Can I use a raw egg in whiskey eggnog?

Yes, raw eggs are traditional in this recipe. Use pasteurized eggs if concerned about food safety, or pasteurize your egg by heating to 160°F (71°C).

What's the difference between bourbon, rye, and blended whiskey for this drink?

Bourbon offers sweetness and vanilla notes, rye brings spice and bite, and blended whiskey provides a balanced middle ground. Choose based on your flavor preference.

Can I make whiskey eggnog ahead of time?

This cocktail is best served fresh immediately after mixing. Prepare components separately and combine just before drinking to maintain texture and flavor.

What type of Old Mr. Boston whiskey works best?

Old Mr. Boston is a blended whiskey. Any quality bourbon, rye, or blended whiskey at similar proof (80–100 proof) works as a substitute.