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Rum Journal: From Bermuda, a Proper Holiday Egg Nog

Above: Bermuda

As many of our readers celebrate Thanksgiving on Thursday, and as the holidays come upon us, we thought it best to offer a rum cocktail appropriate for the season.

This recipe comes from Bermuda and Gosling’s Rum, and makes for a classic, flavourful Egg Nog.

So whether it’s for Thanksgiving, or just a way to warm up on a windy Caribbean night in late autumn, we offer the company’s Holiday Egg Nog, part of the Gosling’s Holiday Spirit Collection.


4 oz Gosling’s Black Seal® Rum
6 eggs separated
1/2 cup sugar & 1/4 cup sugar
1 pint of heavy cream
1 pint of whole milk
6 oz whiskey
2 oz Amaretto
Freshly ground nutmeg


Beat the yolks with 1/2 cup sugar until thickened. Beat the whites with 1/4 cup of sugar until standing in soft peaks. Beat the cream until thickened, but not whipped hard. Fold together the yolks and the whites, and then fold in the cream. Add the whiskey, Gosling’s Black Seal Rum and Amaretto. Grate on lots of nutmeg. Chill thoroughly.

Stir once before serving with more freshly grated nutmeg on top.

(For more on the history and tradition of Gosling’s Rum, see our feature from earlier this year.)

— CJ

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