“Founding Spirits”: George Washington’s Eggnog Recipe (Seriously)

This is the guy who used arms to squash the Whiskey Rebellion of small Western Pennsylvania farmers for protesting unfair Federal tax whiskey to pay for the Revolutionary War. They made whiskey on the side, for family and friends. But they were taxed on the basis of capacity determined by the Federal Government. Meanwhile the big East Coast distilleries were based on production. But this is not the season for talk of unfair taxes. Now we learn that George Washington concocted a “mean” whiskey-laden brew for the holidays.


•    1 quart cream
•    1 quart milk
•    12 dozen tablespoons sugar
•    1 pint brandy
•    ½ pint rye whiskey
•    ½ pint Jamaica rum
•    ¼ pint sherry
•    12 eggs [according to food.com. George did not specify the number in his hand-written recipe.]


•    Unspecified. [TD used a mason jar in honor of another Founding Father, George Mason.]


•    George Washington’s method, in his words: “mix liquor first, then separate yolks and whites of eggs, add sugar to beaten yolks, mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff and fold slowly into mixture. Let set in cool place for several days. Taste frequently.” [Italics for editorial emphasis.]

•    Food.com has a more specific method if you are going to give this a try.

Editorial Note:TD loves the last instruction: “taste frequently”. Keep in mind that this takes about 4 days and it is supposed to serve 8-12 according to food.com. However, after all those tastings, I’d hate to show up late to a Mount Vernon Christmas party, wouldn’t you?

Sláinte and Happy Holidays


About Author

Josh is an author, former blogger, media critic, x-Capitol Hill legislative aide and White House assistant, business consultant, idea marketing specialist, a squatter at the global village virtual bar and an alpine rock gardener where he lives in Woodstock, NY.