Quail Egg Nog

A twist on the traditional Christmas morning drink of Egg Nog. Its origins are unclear but the name could date from the 17th century English habit of adding a beaten egg to a “noggin”- a small mug of strong beer.



  • 35 ml blended whisky
  • 25 ml Tawney Port
  • 15 ml Simple Syrup
  • 10 ml Baileys
  • 1 Quail egg


Place all the ingredients into a shaker filled with ice, shake long and sharp to emulsify the egg, strain into a sherry or coupe glass and garnish with grated nutmeg and a cinnamon stick.