Spirited Eggnogs To Celebrate The Holidays From 375 Park Avenue Spirits

Sugar and spice and everything nice… or nog. Eggnog that is! This time of year calls for the proper nog – sugar and spice and a bit of Van Gogh Vodka, Tap Whisky and Molinari Sambuca Extra to make things nice.

Did You Know?

  • The eggnog is a close relative to the “Flip” – a popular category of mixed drinks that used whole eggs or egg yolks in them, during the 1800’s.
  • Jerry Thomas, America’s first “Mixologist”, served his signature “Tom & Jerry” cocktail specifically during the holiday season, during the heyday of the cocktail – mid to late 19th century. This drink is essentially a warm eggnog.
  • Cold versions of eggnogs seem to date back to the late 18th century, where the general public would mix it with American’s most popular spirit of the time – rum.
  • The term “eggnog” seems to be a blend of the words “egg” and “grog” – “grog” refers to any rum-based drink, popularized in the 1700’s.
  • Our first president was a fan of eggnog. Back in the day, George and Martha Washington liked their eggnog super-strong: they used rye whisky, sherry, brandy and rum.

This century, go a bit easy and celebrate with modern-day eggnog recipes that have quality ingredients and delicious flavors from the 375 Park Avenue Spirits portfolio of superior brands from around the world. Make guests and loved ones think you’re the master of holidays with recipes from Van Gogh Vodka (Holland), Tap Whisky (Canada), Ron Abuelo (Panama), and Molinari Sambuca Extra (Italy). We’re confident, with these tasty nog options you’ll have a spirited season ahead!
 
TAP THE EGGNOG (serves 18-20)
Created by Jonathan Pogash, The Cocktail Guru
1 bottle Tap Rye Sherry Finished 8 Year Old Canadian Whisky
10 Large, fresh grade AA eggs, separated
1 cup Superfine sugar
3 cups Heavy cream
6 tsp. Pure almond extract
6 tsp. Pure vanilla extract
1 tsp. Pumpkin pie spice

Directions: Separate eggs into two bowls. Beat yolks until stiff, and beat whites with half the sugar until peaks form. Slowly fold whites and yolks together. Separately, beat cream with almond extract, vanilla and remaining sugar in a bowl until stiff. Slowly fold in cream with egg mixture. Add whisky and stir gently. Refrigerate overnight, or serve immediately into a cocktail, wine, flute or toddy glass and garnish with grated nutmeg and cinnamon. Serves 18–20.

SANTA’S TAP-NOG
Created by Jonathan Pogash, The Cocktail Guru
1-1/2 oz. Tap 357 Canadian Maple Rye Whisky
3/4 oz. Van Gogh Double Espresso Vodka
4 oz. Eggnog, already prepared

Directions: Build ingredients directly into a rocks glass or highball glass and stir briefly, top with grated nutmeg.

VANILLA EGGNOG MARTINI
1 oz. Van Gogh Vanilla Vodka
3/4 oz. Amaretto
2-1/2 oz. Eggnog, already prepared

Directions: Combine ingredients in a mixing glass with ice. Shake vigorously and strain into a chilled martini glass. Dust with freshly grated nutmeg or cinnamon.
 
BLACK & WHITE EGGNOG MARTINI
1/2 oz. Van Gogh Dutch Chocolate Vodka 
1/2 oz. Van Gogh Vanilla Vodka
1/4 oz. Chocolate liqueur 
1/4 oz. Vanilla liqueur
2 oz. Eggnog, already prepared

Directions: Add all ingredients to a mixing glass with ice and shake well. Strain into a chilled martini glass and garnish with a sprinkle of cinnamon or nutmeg.
 
HOLIDAY NOGTINI
1-1/2 oz. Molinari Sambuca Extra
3 oz. Eggnog, already prepared
1/2 oz. Monin Gingerbread Syrup

Directions: Combine ingredients with ice in mixing glass.  Cap and shake.  Strain into graham cracker rimmed martini glass.  Garnish with a sprinkle of cinnamon on top.

PANAMANIAN EGGNOG
Created by Jonathan Pogash, The Cocktail Guru
2 oz. Ron Abuelo Añejo rum (or 7 yr old)
3/4 oz. Demerara syrup
1 oz. Heavy cream
Pinch of each ground cloves, nutmeg, cinnamon, and ginger
1 whole egg

Directions: Shake ingredients very well with ice and strain into a martini glass or punch glass. Garnish with extra freshly grated nutmeg and cinnamon stick

THE FAMILY EGGNOG
Created by Jonathan Pogash, The Cocktail Guru
2 oz. Ron Abuelo Añejo rum (or 7 yr old)
1/2 oz. Molinari Sambuca Extra
3/4 oz. Fabbri Hazelnut syrup
1 oz. Heavy cream
Pinch of each ground cloves, nutmeg, cinnamon, and ginger
1 whole egg

Directions: Shake ingredients very well with ice and strain into a martini glass or punch glass. Garnish with extra freshly grated nutmeg and cinnamon stick

COFFEE EGGNOG
Created by Jonathan Pogash, The Cocktail Guru
1 oz. Ron Abuelo 7 Year Rum
1 oz. Van Gogh Double Espresso Vodka
1 whole egg
3/4 oz. cream
3/4 oz. vanilla syrup
1 pinch pumpkin pie spice

Directions: Shake ingredients very well with ice and strain into a martini glass. Garnish with freshly grated nutmeg and cinnamon stick

CANADIAN WINTER MAPLE NOG (non-dairy)
1-3/4 oz. Tap 357 Canadian Maple Rye Whisky
1/2 oz. Van Gogh Dutch Caramel Vodka
4 oz. Silk Soymilk Seasonal Nog
Ground cinnamon

Directions: Shake ingredients with ice, strain into chilled martini glass, top with a sprinkle of ground cinnamon.