Sherry Eggnog
A sophisticated twist on the classic holiday staple, utilizing the nutty and rich profile of Cream Sherry rather than heavier spirits. This version is lighter on the palate but retains the creamy texture and festive spice essential to a traditional eggnog.
What it tastes like
The aroma is dominated by freshly grated nutmeg and the oxidized, nutty scent of the cream sherry. It has a rich, velvety mouthfeel from the emulsified whole egg, which transitions into a taste of dried raisins and sweet cream. The finish is clean and brief, leaving a lingering note of toasted almonds.
Flavour profile
Ingredients
- Cream Sherry2 oz
- Powdered Sugar1 tsp
- Whole Egg1 whole
- Milk4 oz
- Nutmeg1 ml
Preparation
- 1
Combine the Cream Sherry, powdered sugar, and the whole egg in a cocktail shaker.
- 2
Add ice cubes to the shaker and shake vigorously for at least 15 seconds to emulsify the egg and chill the mixture.
- 3
Strain the mixture into a Collins glass.
- 4
Top with fresh milk to fill the glass.
- 5
Stir gently to integrate the milk with the base mixture.
- 6
Garnish by sprinkling freshly grated nutmeg over the top.
Substitutions
- Cream SherryAmontillado Sherry — Using a drier sherry results in a leaner drink with more pronounced notes of tobacco and hazelnut.
- Powdered SugarMaple Syrup — The syrup introduces a woody sweetness that complements the rich profile of the fortified wine.
- MilkHeavy Cream — Replacing milk with cream yields a significantly thicker, more decadent texture similar to a custard.
- Whole EggAquafaba — This creates a similar frothy head but lacks the rich, fatty mouthfeel provided by the egg yolk.
Variations
PX Flip
Use Pedro Ximénez sherry instead of Cream Sherry to create a darker, syrupy drink with intense flavors of molasses and fig.
Spiced Rum Float
Add a half-ounce layer of dark spiced rum on top to increase the ABV and add notes of vanilla and cinnamon.