Cocktail & Other Recipes By Spirit Bourbon Cocktails

Trick Nog

creamy yellow Trick Nog cocktail in ornate punch glass with cinnamon stick and orange peel garnishes, sitting in front of a pine tree

Morgan Schick

Trick Dog is an award-winning bar in San Francisco. Trick Nog, however, is a modern and boozy twist on the classic Eggnog recipe. It comes from Morgan Schick, the creative director of The Bon Vivants, the team behind Trick Dog and other fine establishments.

Eggnog recipes can vary depending on who makes them, but the basic formula consists of a spirit with eggs, sugar, milk and cream. This version hits all those notes, and then some, with bourbon, cherry liqueur, orange juice, brown sugar syrup, heavy cream and a whole egg.

Schick’s take on the classic is a great example of how to build complementary flavors into the traditional combination of ingredients. In addition to the obvious components like cream and egg, the Trick Nog adds brown sugar syrup for depth and sweetness, orange juice for a delicate brightness and Heering cherry liqueur for rich cherry notes, producing a mixture with flavors reminiscent of a holiday fruit cake.

This recipe involves a few more ingredients than the classic version, but it’s no more difficult to make. That’s because many Eggnog recipes instruct you to beat the egg yolks with sugar in a bowl until fluffy, add your liquid ingredients and then fold in the egg whites. But the Trick Nog is simply combined in a cocktail shaker. Shake everything together without ice until the ingredients are well-incorporated, and then give it another rattle with ice until chilled—no whisk required. Break out a couple shakers, and your guests will go from thirsty to satisfied in a matter of minutes.


  • 2 1/2 ounces Wild Turkey 81 bourbon

  • 1 teaspoon Heering cherry liqueur

  • 1/2 ounce orange juice, freshly squeezed

  • 1/2 ounce heavy cream

  • 1/4 ounce brown sugar syrup (1 part brown sugar, 1 part water)

  • 1 whole egg

  • Garnish: nutmeg, freshly grated

  • Garnish: 2 cinnamon sticks

  • Garnish: 2 orange twists


Serves 2.

  1. Add the bourbon, cherry liqueur, orange juice, heavy cream, brown sugar syrup and whole egg into a shaker and vigorously dry-shake (without ice).

  2. Add ice and then vigorously shake again until well-chilled.

  3. Strain into 2 punch cups.

  4. Garnish each drink with freshly grated nutmeg, a cinnamon stick and an orange twist.

Raw Egg Warning

Consuming raw and lightly cooked eggs poses a risk of food-borne illness.