Baltimore Eggnog Cocktail Recipe

For those looking for a classic eggnog cocktail in a single-serve portion, this combination of Cognac, dark rum, Madeira, simple syrup, half-and-half, milk, and whole egg will scratch that holiday itch. By scaling the classic structure to an individual portion and incorporating Madeira into the mix, the drink delivers eggnog’s traditional flavors without the cost and potential waste that comes with large-format preparations.

This modern, single-serve version draws from the 19th-century Maryland tradition documented by Jerry Thomas’s 1862 book How to Mix Drinks. Thomas codified a party-sized nog built on brandy, rum, Madeira, and abundant dairy. Though the original relied on hand-beaten eggs and communal service, the proportions here translate the same flavor architecture into a cocktail-bar format while retaining Madeira’s signature imprint.

Why the Baltimore Eggnog works

The base spirits provide the drink’s essential contrast: Cognac’s polished fruit and gentle tannins meet the darker molasses notes of aged rum, creating a structural backbone sturdy enough to hold the weight of dairy. Medium-dry Madeira serves as the pivot point, contributing acidity, nuttiness, and gentle dryness that keep the mixture from tipping into heaviness.

The rich simple syrup rounds the edges while letting the fortified wine’s salinity shine, and the half-and-half milk and cream combination delivers a lighter texture than cream alone. Shaking with a whole egg provides eggnog’s signature structure and creaminess. A dusting of freshly grated nutmeg gives the drink a spicy, aromatic flourish that ties all of the ingredients together.