Whiskey Eggnog is a boozy holiday cocktail blending aged rum, apricot brandy, and citrus juices with passion fruit syrup for a complex, tropical twist on the classic.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide 50th Anniversary Edition
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Put all ingredients with a half cup of crushed ice into an electric blender.
Blend at low speed for one minute and strain into frosted highball glass.
Decorate with a stick of pineapple and one green and one red cherry.
Carefully float 1/2 oz.
151 proof rum and them top with sprig of fresh mint dipped in powdered sugar.
Serve with straw.
Store mixed cocktail in the refrigerator up to 2 days; individual servings are best consumed fresh within 30 minutes.
cocktail shaker · jigger · citrus juicer or reamer
This recipe uses Old Mr. Boston Rum (2.5 oz), Jamaica Rum (1 oz), Old Mr. Boston Apricot Flavored Brandy (0.5 oz), and whiskey (not listed in base ingredients—check original recipe). Despite the name, whiskey may be optional or a historical variant.
Yes. Mix all liquid ingredients in a pitcher, cover, and refrigerate up to 2 days. The flavors meld and improve. Stir before serving.
Use passion fruit pucker liqueur (0.5–1 oz), or omit and add extra simple syrup plus a splash of passion fruit juice concentrate if available.
This recipe contains no cream or milk, so it is naturally dairy-free. Use fresh juices and confirm all spirits are vegan-friendly if needed.
Shake all ingredients with ice and strain into a chilled coupe or rocks glass. Serve over fresh ice or up (without ice). Garnish with a lime wheel or nutmeg.
