Whiskey Cocktail Hour: Scotchy Nog

People often think I’m weird for putting Scotch in sweet drinks, but I don’t understand that. There are so many different Scotches with vasty different flavor profiles, not to mention blended Scotches, often with nice, peaty components that pair well with sweet flavors.

I’m riding the Scotch cocktail train again with this boozy nog recipe. I must admit that I’m not typically a fan of eggnog. It is often too sweet for my palate, and either too thin or too thick in consistency. But for this one, I was determined to make a nog that was less sweet, and had more to it than the standard nutmeg and cinnamon flavors.



While researching some recipes, I was inspired by Jeffrey Morgenthaler’s nog recipe that he developed for Clyde Common here in Portland, Oregon. For his nog, Morgenthaler uses sherry with añejo tequila in a different twist on the classic nog recipe. The concept of using sherry really excited me, since the use of sherry casks is quite common in the Scotch aging process.

I wanted the Scotch to stand up to the many flavors and textures in the nog, so I decided on a blended malt Scotch for its super malty, cereal grain flavors and fruit-forward notes. I also added some allspice dram for a slightly different holiday spice note. I think it turned out great and was just what I wanted. I hope you’ll try it out at home and let me know what you think.

Scotchy Nog

2 eggs
2 oz  superfine sugar
½ tsp freshly-grated nutmeg
2 oz blended malt scotch (I used Monkey Shoulder)
2 oz Amontillado sherry
1/4 oz allspice dram (I used St. Elizabeth)
6 oz whole milk
4 oz heavy cream

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Beat the eggs in a blender on low speed for one minute. Slowly add the sugar and blend for an additional minute. With the blender still running, add the nutmeg, whisky, sherry, allspice dram, milk and cream until fully combined. Chill thoroughly before serving to allow all the flavors to combine fully. Serve in pretty glasses with freshly grated nutmeg over the top.

*Side note: you can store egg nog in the fridge for a long time when it’s got so much booze in it. I’ve heard of people making it one year and keeping it until the next year’s holiday season. I made extra to keep in an airtight container to age. I’m curious to see how the flavors will meld and develop over time. I will keep you posted!



For more recipes like this, check out the fern+shaker blog and follow @fernandshaker on Instagram.