The window of popularity for eggnog is short—six to eight weeks at best—but during that timeframe eggnog is hugely popular. Many bars around the country add an eggnog to their menus during the holiday season, and bartenders say the drinks are well received and often requested by guests. Furthering its popularity, eggnog is a versatile base for a variety of spirits, from whisk(e)y and rum to Tequila, Cognac, or Sherry, meaning guests with all manner of spirits preferences can find a version they like.
The Christmas-themed pop up bar concept Miracle was born in 2014 with a single New York City location, and it has now grown to more than 120 units in the United States during November and December, plus locations in Canada, Australia, England, Panama, Costa Rica, and the Cayman Islands. Miracle vice president Joann Spiegel says eggnog is a signature drink at the venues and notes that each location offers the cocktail. The company’s standard recipe, called the Jingle Bells Nog, mixes Pierre Ferrand 1840 Cognac and Harvey’s Bristol Cream Sherry with almond milk, cream, egg, vanilla, and nutmeg ($17 at the NYC Miracle bar on 9th Street).
“Our locations start serving eggnog as soon as we open for the season,” Spiegel says. “As one of the most-loved holiday drinks, we put eggnog on the menu to bring that holiday tradition to customers everywhere. It’s delicious and available for a limited time, which makes it a must-try drink.”
Harry Jamison, the beverage director for High Street Hospitality Group, manages the drinks programs for a.kitchen+bar in Philadelphia and Washington, D.C. He agrees that eggnog has a lot of fans, but adds that some people dislike it, too. He classifies eggnog as a dessert drink and notes the dessert category is never the most popular on a cocktail menu. “Eggnog is a polarizing drink because it’s so rich and decadent, but the people who love it really love it and it’s a novelty because it’s usually only offered in the winter,” Jamison says. “Part of what makes eggnog special is that it reminds us of holiday nostalgia and memories of cozy family gatherings.”
His a.nog ($17) is made with Ocho Reposado Tequila, Lustau Los Arcos Amontillado Sherry, Lemon Hart Demerara rum, coffee, cinnamon, cream, and eggs. “You can do endless variations of eggnog with all sorts of different spirits,” Jamison explains. “You can use almost any base spirit and make a delicious version. My personal favorite, made by [bartender and author] Jeffrey Morgenthaler, uses aged Tequila and Amontillado Sherry, which results in a beautiful nutty, savory flavor.”
At drinks haven Experimental Cocktail Club in Manhattan, head bartender Nathalie Durrieu offers an eggnog made with French alpine liqueur. Her French Nog ($22) combines Old Forester 100 Proof Bourbon with Dolin Génépi des Alpin liqueur, vanilla bean tincture, strawberry preserves, cream, and eggs. She launched that cocktail in November and at press time planned to add a second eggnog in December as the holiday season got into full swing. Durrieu notes that many guests are curious to try eggnog and that she markets it as an after-dinner drink, adding that while she tends to favor brown spirits, she plans to experiment with shochu, pisco, cachaça, and rum for eggnog too.
“I could have an eggnog on the menu all year, but guests are more receptive to the winter seasonality of it,” Durrieu says. “They find comfort in the texture of the drink and, of course, it reminds them of the holidays. However, I’m preaching for eggnog to be present all year. It’s a bartender’s role to create a flavor that matches each season, and you can make an eggnog more or less thick for summer, and work around fresher flavors. The goal is to achieve a maximum layer of flavors. Eggnog has huge potential.”