Cocktail Kingdom Library (home)

Egg Nogg

brandy and rum (or some other selection of spirits), eggs, sugar, cream and nutmeg

A classic American drink decended from the Colonial posset and the flip, first entering the written record in 1788 in New Jersey and Pennsylvania newspapers

Real egg nogg is a serious drink. The above recipe is from Jerry Thomas’ 1862 book. The procedure:

Egg Nogg (single serving)

Build in a large bar glass:

  • 1 tbsp sugar
  • 1 tbsp water

Stir to dissolve.


  • 1 egg
  • 2 oz grape brandy
  • 1 oz Jamaican rum, Barbados rum, or Demerara rum

Fill with crushed ice.

Fill the balance with milk.

Cover with a mixing tin and shake very well.

Pour the drink back into the bar glass.

Garnish with grated nutmeg.

Oxford Companion to Spirits and Cocktails, p. 243–4; barware icons courtesy of Haus Alpenz