There are few greater mysteries in the world than the very existence of eggnog and fruitcake. Both of these odd Christmas classics became seasonal staples over the last few centuries, yet nobody seems to really enjoy them all that much. Can you imagine actually biting into a fruit cake (even when you see Zach Johnson’s cheffed up version)? It’s always been our assumption that people just re-gift them year after year; they last forever and nobody ever eats them.
Don’t believe us? Over the summer, a still edible 100 year-old fruitcake was found in a shipwreck in Antarctica. That’s right, 100 years-old! The thought of sipping on a glass of thick eggnog isn’t quite as hard to swallow (zing!) but the viscous liquid still goes down easier with the addition of a little booze (doesn’t everything?). So how do you decide just which alcohol to add to the frothy beverage?
As always, your friendly, neighborhood bartenders are here to help. We asked some of our favorite bartenders to tell us what they like to add to eggnog to give it an added holiday kick.
“Rum, rum, rum and forever rum. Something nice and old that has spent some time in bourbon barrels to amplify the vanilla, nutmeg, and cinnamon notes. You couldn’t create a more perfect pairing if you tried.”
“When making an eggnog, I usually use bourbon and brandy together. I also like to add apple cider because it feels like you’re drinking pie!”
“I love mixing sherry into eggnog. The nutty, acidic, and savory feel that Oloroso or Palo cortado sherries add to the eggnog is absolute perfection. Spirit wise, I prefer mixing eggnog with bourbon, rye, cognac etc., but a fun spirit to try is to add some Reposado or Anejo tequila. The flavor profile works beautifully with this addition, and the wood adds a ton of flavor to the ‘nog.”
“I think one of the best ingredients to mix with egg nog is a sweet fortified wine such as a good Port or Sherry. It plays well with any base, such as rum or brandy, and brings out flavors that aren’t normally in your traditional ‘nog.”
“I think eggnog would be great with California Fernet, which is a grape-based, spiced spirit — typically used as an after-dinner digestif. The fernet, paired with a rich bourbon and folded into the creamy eggnog, makes for a cocktail that’s both spiced and sweet.”
“I would mix Spanish brandy or dark rum with eggnog — it’s great to use a dark and rich spirit to match with holiday flavors like baking spice and cream. Rum is a perfect match for eggnog. I haven’t tried it yet, but this year I will make eggnog with rakomelo, a greek honey and cinnamon liqueur. I bet it would be perfect.”
“Jägermeister Spice if you can still find it, if not, regular Jägermeister is also great. 1.5oz Jäger, 3-4oz of eggnog, a bar spoon of fig preserves shaken and strained = Jägnogg.”
“If I had the chance to mix some bourbon on this babe I would. I feel like bourbon has a sweeter touch that blends in well with the creaminess of eggnog. Bourbon and allspice would make classic eggnog explode with sexy fall flavors.”
“I think peated scotch whisky is a great spirit for eggnog, because it is as forward as rum. For this eggnog drink I want to modernize the eggnog by providing dimensional flavor structure into a classic holiday drink. Keeping the classic ingredients, but by incorporating BenRiach 10 year old peated Scotch, it gives a perfect robust undertone to the eggnog and I complement it with sprinkled sea salt and grated nutmeg.”
