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.
UPDATE: I realize that most of you at home don’t have commercial restaurant equipment on hand 😂 – If you’d like to scale this recipe for two servings that will fit in a home blender, simply divide everything by 6. The final result should look like this:
- 2 large eggs
- 3 oz/90 ml (by volume) or 75 grams (by weight) superfine or baker’s sugar
- 2 oz/60 ml añejo tequila
- 2½ oz/75 ml Amontillado sherry
- 6 oz/180 ml whole milk
- 4 oz/120 ml heavy cream
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
- In a stand mixer on low speed, beat eggs until smooth.
- Slowly add sugar until incorporated and dissolved.
- Slowly add sherry, tequila, milk and cream.
- Refrigerate overnight and serve in small chilled cups.
- Dust with fresh nutmeg before serving.
Makes approximately one gallon.
Recipe printed courtesy of jeffreymorgenthaler.com