Are you in an eggnog rut? Want to shake things up this season? So do bartenders across the country. Here, five fun new ways the experts are reinventing eggnog.
Aged in Whiskey Barrels
At Madrona Manor in Healdsburg, California, bartender Pamela Bushling ages the base for her eggnog in Canadian whiskey-seasoned barrels for more than two months. The base consists of eggs, sugar, sea salt, bourbon, rum and Cognac. After about 10 weeks, the mix has mellowed and soaked up toasty vanilla flavors from the barrel and is ready to be shaken with cream and milk. If the idea of aged eggs sounds risky, rest assured: Bushling, who was a science major, says that after three weeks the alcohol kills off any trace of salmonella if any existed in the first place. If you really want to try something interesting, see if she’ll give you a taste of some of last year’s batch.
Fat Washed with Butter and Hay
Manhattan’s over-the-top holiday pop-up bar, Miracle on Ninth, serves eggnog flavored with butter and hay. The Jingle Ball Nog is made with eggs, cream, spices, almond milk and the key ingredient: hay-and-butter-fat-washed Cognac. By fat-washing the Cognac, bartender Nico de Soto rounds out the spirit so that everything melds into one creamy cocktail.