Jim Beam® Bourbon Egg Nog


  • 3/4 cup Jim Beam® Bourbon
  • 6 large egg yolks
  • 3/4 cup sugar
  • 2-1/2 cups milk
  • 1 teaspoon vanilla
  • 1/4 teaspoon nutmeg

Preparation: Beat egg yolks and sugar in a medium saucepan. Slowly beat in 2 cups of the milk. Cook over medium heat, stirring frequently until thermometer registers 150 degrees, or mixture coats the back of a metal spoon, Remove from heat; strain into container. Stir in remaining milk, Jim Beam® Bourbon, vanilla and nutmeg. Cover and chill at least 8 hours or overnight. Sprinkle with additional nutmeg. Makes 6-8 servings.

Hot Toddy


  • 1 T Red Stag Jim Beam® Honey Tea
  • 1 T Hot Water
  • 1.5 oz Red Stag by Jim Beam® Spiced Bourbon

Preparation: Serve in a glass with a lemon wedge for garnish

Stag Bite


  • 2 parts Red Stag by Jim Beam® Spiced
  • 1 part Kamora® Coffee Liqueur
  • 2 ½ parts Half & Half

Preparation: Shake all ingredients with ice and pour into glass. Garnish with a dash of ground cinnamon.

Chocolate Pomtini


  • 3 parts Devil’s Cut by Jim Beam®
  • 1 part DeKuyper Pomegranate
  • 1 part Martini & Rossi Rosso
  • 2 dashes Angostura Bitters
  • 3 dashes Fee Brother’s Aztec Chocolate Bitters

Preparation: Stir all ingredients with ice and strain into a chilled cocktail glass.