Eggnog (Charles Mingus)



  • Base Spirit Lots
  • Preparation Other
  • Flavor Christmas
  • Served Cold

Charles Mingus was celebrated for his work on the bass, but in some quarters, the jazz legend’s drinks were also the stuff of legend.

“Mingus’s holiday eggnog was a concoction so delicious and mind-blowing, you would do anything to make sure that you saw him at Christmas,” explained Mingus friend and biographer Janet Coleman in Mingus/Mingus: Two Memoirs. “Over the phone once, he gave me the recipe.”

True to form, Mingus’ eggnog recipe involves a lot of improvisation. The original, as told to Coleman, follows.

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Print Recipe
Eggnog (Charles Mingus)
  1. Separate one egg for one person. Each person gets an egg.
  2. Two sugars for each egg, each person.
  3. One shot of rum, one shot of brandy per person.
  4. Put all the yolks into one big pan, with some milk.
  5. That’s where the 151 proof rum goes. Put it in gradually or it’ll burn the eggs,
  6. OK. The whites are separate and the cream is separate.
  7. In another pot– depending on how many people– put in one shot of each, rum and brandy. (This is after you whip your whites and your cream.)
  8. Pour it over the top of the milk and yolks.
  9. One teaspoon of sugar. Brandy and rum.
  10. Actually you mix it all together.
  11. Yes, a lot of nutmeg. Fresh nutmeg. And stir it up.
  12. You don’t need ice cream unless you’ve got people coming and you need to keep it cold. Vanilla ice cream. You can use eggnog. I use vanilla ice cream.
  13. Right, taste for flavor. Bourbon? I use Jamaica Rum in there. Jamaican Rums. Or I’ll put rye in it. Scotch. It depends. See, it depends on how drunk I get while I’m tasting it

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