For the Teremana Mana Eggnog, you need 1 ounces Teremana Reposado, 1 ounces Oloroso sherry, 3/4 ounce heavy cream, 1 whole egg, 1/2 ounce simple syrup, and a pinch of salt/cinnamon/chili powder mixture. Dry shake, then shake with ice and serve in a mug with a grated nutmeg garnish.Courtesy of Teremana Tequila
To make the SelvaRey Chocolate Nog, beat 12 eggs on low speed until smooth. Slowly add 3 teaspoons grated nutmeg and 12 ounces sugar until dissolved. Slowly add 14 ounces each of Amontillado sherry and SelvaRey Chocolate Rum, 36 ounces whole milk, and 24 ounces heavy cream. Refrigerate up to 12 hours. Dust with fresh nutmeg to serve.Courtesy of SelvaRey Rum
Start the Nog De Huevos recipe by mixing 2 egg yolks and 1 ounce agave nectar until blended. Add 1 1/2 ounces Tanteo Navidad Tequila, and 4 ounces each of cream and milk; mix until blended. Separately, mix 2 egg whites until stiff peaks form. Fold two mixtures together and serve with ground nutmeg and cinnamon.Courtesy of Tanteo
The Woodford Double Oaked Eggnog by Random Ward, Woodford Reserve Brand Ambassador, calls for 1 ounce each of Woodford Reserve Double Oaked and heavy cream; 1/2 ounce each of Stravecchio brandy and Fernet-Branca; 3/4 ounce maple syrup; and one egg. To make it, wet shake and dry shake and strain into a coupe. Garnish with cinnamon and nutmeg.Courtesy of Woodford Reserve
Create the Novo Fogo Cachaça Spiked Eggnog by pouring a 750-milliliter bottle of Novo Fogo Barrel-Aged Cachaça, 3 quarts good eggnog, and a 375-milliliter bottle of sweet herbal liqueur into a gallon jug. Screw on the cap, give it a few good shakes to combine, and refrigerate to allow the flavors to settle. Garnish with grated nutmeg when you serve. Courtesy of Novo Fogo
The Sailor’s Yule Nog calls for 1 part Sailor Jerry Spiced Rum, 1 3/4 parts coconut milk, 3/4 part sweetened condensed milk, 1/2 part pineapple juice, 1 egg yolk, and 2 drops vanilla extract. Combine in a shaker with ice, then strain into a martini glass. Garnish with whipped cream and a cinnamon stick.Courtesy of Sailor Jerry Spiced Rum
For Death & Co’s Vintage Eggnog, blend 1 ounce sugar and 2 ounces milk ‘til dissolved. Blend with an egg on low speed until incorporated. Combine with 1/2 ounce Old Grand-Dad 114 Bourbon, 1 1/2 ounces heavy cream, and 1/4 ounce each of Smith & Cross Jamaican Rum, H&H Rainwater Madeira, and Frapin VS Cognac and stir; garnish with nutmeg when served.Courtesy of Death & Co
The Grand Eggnog requires 1 1/2 parts Grand Marnier Cuvée Louis-Alexandre, 3/4 part heavy cream, 1/4 part crème de cacao (Tempus Fugit), and 1 dash of Angostura bitters. Shake all ingredients together and serve straight up in a Nick & Nora coupe glass; garnish with grated nutmeg.Courtesy of Grand Marnier