Holiday party season is in full swing, and we're willing to bet if you clicked on this story, you're looking for festive ways to spice up your Christmas party this year.
Eggnog is a holiday tradition that dates back centuries. Back then, it was a pretty simple recipe: egg beaten with sugar and milk or cream, plus some liquor to put the "spirit" in holiday spirit. Nowadays, mixologists offer a slew of creative spins on the traditional drink.
Enter: Deke Dunne, beverage and creative director at the Eaton Hotel's Allegory and Wild Days bars in Washington, D.C.
Allegory has racked up several industry awards in the past few years, including being named one of the 50 best bars in North America earlier this year.
"I think that the best alcohol is a barrel-aged rum made from molasses or demerara sugar or a bourbon or scotch that has spent a decent amount of time in a barrel," Dunne says.
"Cognac can also be an amazing addition. Barrel-aged rums made from molasses or demerara take on such an amazing profile that perfectly fits eggnog. In a lot of those types of rums you get caramelized brown sugar, maple, cinnamon, nutmeg, molasses and vanilla. That is exactly what you want your eggnog to taste like."
Here's everything you need to know about making the perfect alcoholic eggnog — including one of Dunne's favorite recipes.
As it's sold, eggnog is usually not an alcoholic drink. But it's frequently used as the base of Christmas holiday cocktails. And the original eggnog recipes, which date back to the 1700s, included alcohol.
"I like eggnog, but it is super seasonal for me," Dunne says. "It is usually so thick and viscous, even though there are recipes that are more light-bodied, you don't want to drink a lot of it. I also associate the flavor profile with that late autumnal, early vernal time of year that it feels out of place if I drink it any other time of year."
Dunne recommends going with a dark liquor. For those interested in making their own eggnog cocktail this holiday season, he recommends the recipe below.
"This is a recipe (below) I got from Derek Brown, one of the cocktail historian and bartender pioneers on the modern D.C. cocktail scene," Dunne says. "Derek adapted this Baltimore-style eggnog recipe from the December 1945 edition of Gourmet magazine."
Yield: Serves 12
1. In a large mixing bowl, add the egg yolk and beat them until they are light. Beat the eggs continuously while adding all the other ingredients, minus the egg white and nutmeg. Whip until fully incorporated.
2. In a separate bowl, whip the egg whites and nutmeg until you have peaks. Dump the mixture into the larger bowl and stir to incorporate. Seal and refrigerate until ready to serve.
3. Serve in mugs and garnish with a sprinkle of freshly ground nutmeg or cinnamon.
