Eggnog is a classic holiday drink, but it’s also an adaptable concoction that inspires experimentation. The drink gets its name from the beaten eggs that are combined with milk or cream, liquor, sugar and nutmeg to create this traditional, luxurious beverage. All you really need, though, are rich flavors and textures, combined with spices of the season. Several bartenders share their holiday-worthy ideas.
At 312 Chicago, bartender Holly Reid’s zabaglione-inspired eggnog is a spin on the popular Italian dessert. The cocktail ingredients combine to create the flavors found in the dessert, including allspice, nutmeg and cinnamon. Adding an egg adds body to the drink. At Tulio in Seattle, bartender Sheri Kelly’s Cardamom Sour combines rum, a wine-based digestif, anisette and lemon, all garnished with nutmeg. In Alexandria, VA, the Chef-Nog punch created by chef Harper McClure is a blend of liquor, eggs, half-and-half and spices. Head bartender Chris Burmeister’s St. Nick’s Fix is rich in flavor and texture, thanks to bourbon, heavy cream and butter pecan syrup. A seasonal signature at the SIX15 Room in Minneapolis is the SIX15 Nog. Its ingredients include brandy, rum, heavy cream and egg yolks.
Check out these recipes, then start experimenting with your own variations. Cheers!