Christmas cocktail recipes: Eggnog – festive indulgence!

Salvatore Calabrese Eggnog

Salvatore Calabrese Eggnog

What better way to end our series of recipes from the shaker of veteran mixologist Salvatore Calabrese than with that all-time classic Christmas cocktail, Eggnog?

As you’d expect, the man known as ‘the Maestro’ for his abilities behind the bar dispenses four variations on this classic festive drink, why not try them all? We will be!

Baltimore Eggnog

In Baltimore, it was traditional for young men to call upon their friends on New Year’s Day. At each of the many homes they were offered a cup of eggnog and thus they became more and more inebriated!

  • 1oz / 3cl brandy
  • 
1oz / 3cl madeira
  • 2⁄3oz / 2cl dark rum
  • 1 1⁄3oz / 4cl gomme syrup
  • 
1 free-range egg, beaten
  • 
2⁄3oz / 2cl heavy (double) cream
  • 
3oz / 9cl milk

Pour all ingredients into a shaker filled with ice. Shake. Strain into a highball filled with ice. Grate fresh nutmeg over the top.

Serves 10 to 12

  • 5oz / 15cl brandy
  • 5oz / 15cl madeira
  • 5oz / 15cl dark rum
  • 
13 1⁄3oz / 40cl gomme syrup
  • 
10 free-range eggs, beaten
  • 12oz / 42cl heavy (double) cream
  • 
12oz / 42cl milk

Separate the eggs. Beat the egg yolks until light. In a separate bowl, beat the egg whites until stiff. Slowly pour the brandy, madeira, and dark rum into a punch bowl. Add the beaten yolks and egg whites. Add the gomme syrup. Whip the cream and fold it into the mixture. Repeated folding and standing helps ripen an eggnog.

Eggnog

This is the traditional, simple eggnog recipe.

  • 1 free-range egg
  • 1oz / 3cl brandy
  • 1oz / 3cl dark rum
  • 
3oz / 9cl milk
  • 
1 tablespoon gomme syrup

Pour all ingredients, except milk, into a shaker. Shake. Strain into a goblet. Stir in the milk. Grate fresh nutmeg on top.

Vacation Eggnog

Serves 10 


A double hit of spirit comes with using both rum and bourbon.

  • 6oz / 18cl dark rum
  • 6oz / 18cl bourbon
  • 
6 free-range eggs, beaten
  • 6oz / 175g superfine (caster) sugar
  • 1⁄2 teaspoon salt
  • 15oz / 45cl heavy (double) cream
  • 15oz / 45cl milk

Pour all ingredients into a punch bowl and stir until the sugar dissolves. Place in the refrigerator for four hours. Take out of refrigerator and stir again. Serve in wine glasses. Grate fresh nutmeg over the top of each glass.

These recipes, and the other in this series, are taken from The Complete Home Bartender’s Guide (Sterling Epicure), a revised and updated version of the invaluable book by award-winning mixologist Salvatore Calabrese, who’s known as ‘the Maestro’ and has enjoyed a starry career spanning more than 40 years.

Salavatore Calabrese The Complete Home Bartenders Guide

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