Clyde Common Egg Nog

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I used to have this recipe crammed in with the original Egg Nog post, but this year I think it deserves its own page. And for many reasons. I mean first off, the Clyde Common egg nog has surpassed the original base recipe in popularity. I never could have imagined how popular a tequila-sherry egg nog would become when I debuted it back in 2009.

And even more importantly to me, this egg nog is one of the most delicious drinks I’ve ever created in my (almost) twelve years in this building. And as we transition away from the original Clyde concept of a big, busy restaurant and into the new model of Clyde Tavern and the Common Market, I’ve been feeling all of my emotions about everything we’ve created here, while desperately trying to stay positive about the future.

The Clyde Common egg nog is very Clyde, and it’s very me. It’s a fun, quirky, and ultimately exquisitely delicious variation of a classic cocktail, but not so quirky and fun that it distracts from the original drink. This is 100% egg nog, and there’s no arguing with that.

Why Tequila-Sherry Egg Nog?

The idea to spin añejo tequila and Amontillado sherry into a traditional egg nog as the new bar manager of Clyde Common came from a place of insecurity: I’d just moved here from the college town I’d been living in, and I was afraid that Portlanders were too cool for my brandy and spiced rum egg nog that had become so popular.

And so a line of quirky, fun. unexpected nogs was born in my head. Every week, I told myself, I would introduce a new egg nog to the restaurant, all season long. There was a Manhattan egg nog with rye whiskey and Spanish vermouth. There was a Cynar egg nog. And it would all start with this one: Week One was going to be a tequila-sherry egg nog.

It’s the perfect combination of flavors for egg nog. The añejo tequila has a brandy-like quality with a much less sweet profile than, say, Cognac. And the Amontillado sherry brings this dry, nutty flavor to the party that’s perfect for the holiday flavor palate. I never expected it to take off quite the way it did, but as I discussed in the PX Sherry Mudslide post, once it was in the wild it would have been a dumb idea to change it.

Anyway, enough talk. I know you’re just here for the recipe. And here it is, again. Happy holidays and happy egg nogging.

PS – If you’d like to watch a video about this egg nog, you can do so here.

Añejo Tequila and Amontillado Sherry Egg Nog Print Me

  • 12 large eggs
  • 18 oz (by volume) or 450 grams (by weight) superfine or baker’s sugar (NOT powdered!)
  • 12 oz anejo tequila
  • 15 oz Amontillado sherry
  • 36 oz whole milk
  • 24 oz heavy cream
  • Fresh nutmeg, for garnish
  1. In a stand mixer on low speed, beat eggs until smooth.
  2. Slowly add sugar until incorporated and dissolved.
  3. Slowly add sherry, tequila, milk and cream.
  4. Refrigerate overnight and serve in small chilled cups.
  5. Dust with fresh nutmeg before serving.

Makes approximately one gallon.

Recipe printed courtesy of

28 Replies to “Clyde Common Egg Nog”

  • Danna says:

    Writing from Toronto! Made this Nog for some holidays boxes my partner and I are selling. Very happy with the outcome!
    I’m assuming the shelf life is quite a while considering the amount of alcohol in there, right?
    Thanks a lot!

  • Aaron Seago says:

    Another reader from Germany here. I’ve been making this recipe every year for the past however many years ago it was that you posted it. It’s always a hit and I’ve shared the link to the recipe with anyone and everyone who was interested (at least 2 people). Seriously though, thanks for all that you do and all that you share. Now I’m off to try those cookies.

  • Rahul Bhagwat says:

    I confess I had my doubts about the sherry and tequila combo in egg nog, but this turned out absolutely delicious. Made 1/4 the quantity, and was able to do it in under 10 minutes using a large mason jar and handheld immersion blender. Thank you for sharing this and other recipes… truly a gift.

  • Daniel says:

    Any suggestions if we can’t find superfine sugar in a grocery store locally? Would running regular granulated sugar through a small food processor do the trick?
    Excited to try this recipe!

  • Rachelle says:

    Thanks so much for your reply!

    I’m from Louisiana and alcoholic frozen/slushy beverages are a staple. There are entire stores dedicated to selling them. They call them daiquiris – though they are they farthest thing from an actual daiquiri.

    That’s where we got the idea from. You don’t need to add ice with the frozen drink machine, so it won’t get diluted. The results are a thicker, creamier, icy (in a good way) eggnog. An ice cream maker would likely produce similar results.

    What are your non-budget recommendations on liquor?

  • Rachelle says:

    So delicious! Best egg nog I’ve ever had! Last year we put it in a frozen drink machine. It was SO SO GOOD! This year will be the first time I’m making it myself. A few questions.

    Why do you use superfine or baker’s sugar?

    What are your recommendations on the liquors? Favorites? Also budget options (without compromising on overall flavor)?

    • Rachelle, the frozen drink machine sounds most interesting. I’m hoping you wouldn’t mind sharing your experience with everyone here, I’m sure more than a few people would be interested to hear how that worked.

      As for superfine sugar, it dissolves into the eggs much, much better than regular granulated sugar.

      And as for delicious options that won’t break the bank, we use Lustau Amontillado sherry and Lunazul Añejo tequila at the bar. Both are inexpensive, super delicious, and easy to find.

  • Leto Atreides says:

    Any idea if it makes sense to go extra anejo with the Tequlia? I have a bottle of Sierra Milenario Extra Anejo Tequila I haven’t really found anything to do with it.

    P.S. thank you for the amazing content. With the the whole situation going on I had enough time to work my way back through the blog and it has been a source of inspiration and knowledge.

    Greetings from Germany!

  • E. Jeffers says:

    Is the scaling a very direct “divide in half” if I want to scale it down?

  • Stephen P says:

    I’m the only person in my house that likes eggnog, so a gallon is going to last a while. As long as I keep it in the fridge, and drink maybe a glass a day, will it still last a long time? It’ll be cold, but not not sealed airtight.

  • John Park says:

    I love this drink so much, can’t wait to make this year’s batch!

  • Lilli says:

    Hi… What is the shelf span of your eggnog?? Hoe long can it be stored???

    Kind regards

  • Vivek Kumar says:

    Jeffrey, thank you for always sharing your knowledge with us. This is extremely valuable. I look forward to making this recipe this holiday season!

  • Neil says:

    Jeffrey— big fan! Thanks for the amazing recipe. Any suggestions on how to make it dairy-free?

  • Omlettin you know right now this is eggsactly what I want. Give me Mor-genthaler. Seriously though, I’ve had a tequila-sherry egg nog once and it was amazing. (Not at Clyde Common unfortunately.) Didn’t realize it was one if your recipes, but that does make sense.

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