Fashioned

Each holiday season, we return to one of our favorite—and most unexpected—cocktail traditions: vintage eggnog. It may sound like a contradiction in terms, but trust us, aging eggnog transforms it from a nostalgic, one-note indulgence into something far more elegant, nuanced, and enduring.

We first served our Vintage Eggnog in 2015, and every year since the demand has only increased; last holiday season we served nearly 3,000 egg nogs at our bars. At first we were skeptical about aging eggnog—who wouldn’t be? Raw eggs, dairy, and time don’t intuitively add up to refinement. But once we tasted a six-month-old batch next to a freshly made version, we were convinced. The aged version had a roundness, a velvet-soft texture, and a mellow complexity that only time could unlock.

Our recipe pulls from the classic template—eggs, sugar, milk, and cream—but we build it on a base of four distinctive spirits: bourbon, Cognac, Jamaican rum, and Madeira. Each one plays a role. Bourbon offers a warm, vanilla-laced backbone. Cognac contributes fruit and finesse. Jamaican rum adds funk and edge. And Madeira, that oxidative fortified wine, brings in acidity and structure. It’s not a light touch—we use equal parts dairy and booze—but it’s a balanced one.

The high proof is key. At nearly 25% ABV, this eggnog is safe to refrigerate for months (we’ve gone well over a year). As it ages, the sharpness of the alcohol softens, the dairy components stabilize, and the flavors coalesce into something much more than the sum of their parts. What starts as a decadent dessert drink becomes something closer to a sipping spirit—rich, but not cloying; festive, but deeply contemplative.

We recommend preparing the eggnog at least a few weeks ahead of when you plan to serve it. Bottle it, store it in the fridge, and let time do its work. When you’re ready to pour, give it a good shake and garnish each glass with a dusting of freshly grated nutmeg.

There are few things we enjoy more than cracking open a bottle of last year’s nog and pouring it alongside a fresh batch. The comparison is startling—and a beautiful reminder that, in cocktails as in life, patience often leads to the most rewarding results.

Death & Co's Vintage Eggnog

• 6 cups (48 ounces) whole milk
• 16 eggs
• 
4½ cups (30 ounces or 850 grams) granulated sugar
• 
3¾ cups (30 ounces) heavy cream

• 12 ounces Old Grand Dad 114 bourbon
• 
6 ounces Smith & Cross Jamaican rum

• 6 ounces Pierre Ferrand Ambre Cognac

• 6 ounces H&H Doce Generoso 5-year Madeira

• Freshly grated nutmeg, for garnish

In a blender or standing mixer, mix the milk and eggs are well incorporated and the mixture is frothy. Add the sugar and blend or mix until incorporated. Pour the egg, milk and sugar mixture into a large container. Whisk in the heavy cream until incorporated. Finally, add all of the alcohol and whisk until incorporated.

Pour the eggnog into clean quart containers or glass bottles for long-term storage. Refrigerate until ready to serve, at least 2 weeks and up to 2 years before serving.

To serve: Pour and garnish with freshly grated nutmeg.