This time of year, tradition reigns supreme. And while nostalgia has a rightful place in the season, it’s never a bad time to venture off for a bit of imbibing exploration.
For some direction on how we might mix up our customary holiday beverages, we asked Neal Bodenheimer, the acclaimed bar owner and mixologist for New Orleans’ CURE, Bellocq and Cane & Table, to show us some cocktail creativity.
“This is a great holiday drink to make or give. I promise no one will ever be mad at you for making ’nog (except for your lactose intolerant or vegan buddies). There are a lot of different ways to make a delicious ’nog, but we love to try to celebrate our culture and heritage whenever possible, so Louisiana turbinado sugar, Louisiana whiskey and Mississippi chicory liqueur make a lot of sense to us. Young Louisiana whiskey brings some much needed rough and tumble notes to cut through the richness; chicory adds bitterness and, well, you know what the sugar does. Remember, ’nog only gets better over time and it’s sure to liven up the stiffest holiday party.”
- 6 eggs
- 1 cup of La Canne raw turbinado sugar
- 2 cups cream/milk mixture (one cup milk, one cup heavy whipping cream)
- 1 cup Cathead Hoodoo liquor (dark chicory liquor)
- 1 cup Donner-Peltier LA 1 Louisiana Whiskey
- 1 whole nutmeg
Separate eggs, putting whites into one bowl and yolks in the other. Whip whites until they are light and fluffy. Add sugar and continue whipping. Add cream/milk mixture and continue whipping (for a richer ’nog add more cream; for a lighter ’nog add more milk). Add Hoodoo and whiskey and continue whipping. Add yolk and whip until you have a fully integrated ’nog. Refrigerate for as long as you can (aged eggnogs are the best). Serve with freshly grated nutmeg on top.
Hot Buttered Coffee
“I find that this drink can take the chill off of the coldest day. St. George makes a fantastic coffee liqueur, and treating it as a ‘Bullet Proof’ coffee cocktail or ‘hot-buttering’ brings out some cool dark cacao notes. If you like coffee and cream, then take the next step to butter; it’s more familiar than you think and allegedly makes you feel more full, so you won’t pig our at the holiday parties. The caffeine isn’t a bad bonus either.”
- 1 tablespoon soft organic grass-fed butter
- 3 oz. St. George NOLA Coffee Liqueur
- 4 oz. boiling filtered water
- 1 warmed mug
Warm mug with boiling water. Discard water from mug and add butter. Let butter melt for a moment and add coffee liqueur on top. Add hot water to the coffee and butter mixture, and stir until butter and coffee liqueur are fully integrated. Let it settle for a moment and serve.