This Cranberry Eggnog Sour is one of those cocktails that sounds fancy but is super easy to whip up.
It’s creamy, tangy, a little sweet, and just the right amount of festive.
Whether you’re cozying up for a quiet night or mixing drinks for friends, this one always hits the spot.
Think rich eggnog meets cranberry tartness, with a little citrus pop. Trust me—it works.
What You’ll Need
- 2 oz eggnog (cold)
- 1.5 oz cranberry juice (unsweetened)
- 1 oz bourbon
- 0.5 oz fresh lemon juice
- 0.5 oz simple syrup
- 1 egg white
- Ice (for shaking)
- Sugared cranberries and rosemary (optional garnish)
- Sugar (for rimming the glass)
Why I Love This Recipe
There’s just something about the combo of cranberry and eggnog that feels like the holidays in a glass. I first made this on a snowy December night when I was trying to use up leftover eggnog. Added a splash of bourbon, and the rest is history.
- It’s rich but still light thanks to the lemon and cranberry.
- Super festive without being too sweet.
- The texture is velvety with that perfect sour foam on top.
- You can make it look fancy with minimal effort.
Makes
Serves: 1
Total Time: 5 minutes
Macros (Approximate per serving)
- Calories: 230
- Protein: 4g
- Carbs: 15g
- Sugar: 12g
- Fat: 5g
Why This Recipe Works (Quick Science)
The egg white creates a silky foam when shaken, which balances the tangy cranberry and citrus. Eggnog brings richness, and bourbon adds warmth. Shaking without ice first (dry shake) helps build that thick foam. Then the second shake with ice chills it and smooths it all out.
Common Mistakes
- Skipping the dry shake: You won’t get that frothy top without it.
- Using sweetened cranberry juice: Makes the drink too sugary.
- Not fresh lemon juice: Bottled juice won’t give that same bright zing.
- Overfilling the shaker: You need space for the foam to build.
What to Serve With
- Spiced nuts
- Soft cheese and crackers
- Mini meatballs
- Gingerbread cookies for a dessert pairing
FAQ
Can I skip the egg white?
Yes, but you’ll lose the creamy foam. Try aquafaba (chickpea water) for a vegan sub.
Can I make it in advance?
You can pre-mix everything except the egg white and ice. Add those fresh before shaking.
Do I need fancy eggnog?
Nope—store-bought works great, just get one you enjoy the flavor of.
Make Ahead Tips
- Mix the eggnog, cranberry juice, bourbon, lemon juice, and syrup together ahead and keep chilled.
- Shake with egg white and ice right before serving.
- Prep sugared cranberries and rim glasses a few hours ahead.
How to Make a Cranberry Eggnog Sour
Step 1: Rim the Glass
Pour a bit of sugar on a small plate. Wet the edge of your coupe glass with lemon juice, then dip it into the sugar to coat the rim.
Step 2: Add Egg White to Shaker
Crack 1 egg and carefully separate the egg white into your shaker. Discard the yolk.
Step 3: Add the Rest of the Ingredients
Pour in 2 oz cold eggnog, 1.5 oz unsweetened cranberry juice, 1 oz bourbon, 0.5 oz fresh lemon juice, and 0.5 oz simple syrup into the shaker.
Step 4: Dry Shake (No Ice)
Secure the lid and shake vigorously for 20 seconds to build foam.
Step 5: Add Ice & Shake Again
Add a handful of ice to the shaker. Shake again for 15 seconds until well chilled.
Step 6: Strain & Serve
Strain into your sugar-rimmed coupe glass. Garnish with sugared cranberries and a rosemary sprig if you want to make it extra special.
Leftovers & Storage
This cocktail is best made fresh. If you have leftover mixed ingredients (without egg white and ice), store them in the fridge up to 24 hours and shake fresh when ready. Don’t save anything with egg white already mixed in.
Wrap Up
This Cranberry Eggnog Sour is a cozy, creamy holiday treat that feels fancy but is super simple to make. It’s a total crowd-pleaser and one of those drinks that’ll have people asking for the recipe. If you give it a try, leave a comment and let me know how it turned out—or ask any questions. I’d love to hear from you!
