I admit to having said some not very nice things about eggnog in the past. But that was before I tried Nathan’s eggnog. Heavy on the bourbon, light on the sugar and spice, and silky smooth on the tongue, this one is a creamy and delicious dessert in a glass. Also, Nathan cooks (and bakes) at Chez Panisse, so we can trust him. Having said that, eggnog would more traditionally be made with rum, brandy or whisky, but Nathan’s from Kentucky.
This cocktail is in the Manhattan family, but much more elusive. It seems there are only two places sophisticated enough to serve it in San Francisco, not counting our kitchen – the top notch restaurant Range and the über-cool speakeasy style bar Bourbon & Branch. For a truly amazing cocktail experience, try it with vanilla and citrus infused bourbon instead of rye.
This recipe is for Tracy and David, who helped us enjoy a few last
weekend at Tim’s 21st(ish) birthday party in their super-stylish Eichler house in Orange County. It is the result of many
a long night of intensive research conducted at some of California’s
most sophisticated bars, just for you.
