The Story Behind The New York Nog

There’s something about New York during the holidays. Whether you’re taking in the busy city streets and Rockefeller tree in person, or watching it come to life on screen in some of the season’s best nostalgic movies, there’s a distinct festive energy that NYC brings to the winter months. So why not New York-ify your eggnog?

Beverage director Marshall Minaya created this drink for the menu at Madame George, a cocktail bar that often celebrates NYC’s quirks, known for drinks like its (now-retired) bacon, egg, and cheese-inspired Bodega Sour. And just as the city has the tendency to be a bit over the top, so does this nog. Made with rum, Cognac, bourbon, and vermouth, this recipe amplifies a classic nog’s boozy flavors with premium ingredients. Though batching a drink with 33 eggs might seem intimidating, you’ll be rewarded with a rich, velvety cocktail.

Ingredients

30 ounces whole milk
50 ounces sugar
33 eggs
20 ounces heavy cream
750 milliliters bourbon
12 ½ ounces Gonzalez Byass Sherry Vermouth
12 ½ ounces VSOP Cognac
8 ounces Jamaican rum
4 ½ ounces spiced rum
2 ounces Giffard Vanille de Madagascar

Directions

Add milk and 12.5 ounces of sugar to a blender and blend until dissolved.
Once dissolved, add another 12.5 ounces of sugar and blend until dissolved.
Repeat until all sugar is dissolved into the milk.
Once sugar is dissolved into milk, pour half into a non-reactive container.
Place the remaining half of the milk/sugar mixture in the blender on low to medium speed. Slowly add in eggs, allowing time to mix together before adding more. Continue until all eggs are mixed.
Place mixture from blender into a large container.
Add all other ingredients (including the sugar/milk mixture from step 4) to the milk, sugar, and egg mixture.
Pour into a glass bottle and allow to sit for one week before serving.
To serve, pour into a chilled brandy snifter and garnish with grated cinnamon and nutmeg.