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Lance's Bourbon Eggnog

December 15, 2017

Terry Boyd's World bartender Lance Mayhew has some of the best cocktail recipes around.  This is a holiday staple in my house.  

Bourbon Eggnog 
Makes 8 drinks  

This bang-up eggnog -- as with most things in life -- is better after the ingredients have had some time to get to know each other. If serving at a Christmas party, make and refrigerate it several hours before guests arrive. 
 
4 large eggs

6 ounces granulated sugar

1 teaspoon freshly grated nutmeg

1/8 teaspoon allspice

1/8 teaspoon clove

1/2 teaspoon cinnamon

2 ounces Hennessy VSOP cognac

2 ounces Grand Marnier

4 ounces Bulleit bourbon

12 ounces whole milk

8 ounces heavy cream

Crack eggs into a large blender and mix at medium speed for one minute. Then slowly work your way down the ingredient list (in order) until everything is incorporated, for a total blending time of about 5 minutes.

Note: This recipe uses raw eggs, so it carries a risk of salmonella. Be sure to use clean, cold, uncracked eggs. Unless you can find pasteurized eggs, we would not recommend this recipe for the elderly, the chronically ill, pregnant women or anyone with a weakened immune system.

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