Baltimore Eggnog
Baltimore Eggnog is made with cognac, dark rum, Madeira, a whole egg, milk and cream, shaken cold, served cold.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a glass mug and prepare the garnish before mixing.
Add all measured ingredients to a shaker.
Seal and shake without ice to blend the egg, then add ice and shake again until the tin feels thoroughly cold.
Fine strain into the prepared glass mug.
Dust the surface lightly with freshly grated nutmeg.
A thoughtful finish
- Use a pasteurized whole egg and blend it completely with the dairy before serving.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Serving this cold eggnog in a mug does not mean it should be heated after shaking.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Baltimore Eggnog?
Baltimore Eggnog is made with cognac, dark rum, Madeira, a whole egg, milk and cream, shaken cold.
Can I scale a Baltimore Eggnog for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Baltimore Eggnog?
Use the assigned glass mug for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Dairy-free experiment — Editorial adaptation: try an unsweetened dairy alternative in the same measured dairy slot; texture and separation may differ, and the result is not the cited original.
- Over a large ice cube — Editorial serving variation: serve the same measured mixture over a large fresh cube in a rocks glass; continued ice melt will change its dilution over time.
Where it comes from
Baltimore Eggnog is made with cognac, dark rum, Madeira, a whole egg, milk and cream, shaken cold, served cold.
Sources
- Difford’s Guide — Baltimore Eggnog Cocktail Recipe (reference) link
Strength. About 1.49 US standard drinks at an estimated 12.6% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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