Food + Drinks



A glass of eggnog is liquid merriment—a sweet, creamy, boozy reminder that holiday exhaustion is best alleviated with brazen indulgence. Sure, there's the store-bought variety, which ranges from okay to god-awful. (If you insist on going the packaged route, look for a locally produced mixer, and blend it with bourbon, rum, or brandy in a cocktail shaker.) But to really appreciate what good nog can do, make your own and serve it to a crowd. Whether you adopt a classic recipe from the drink's 19th-century heyday or a riff like the Brandy-Truffle Flip cooked up by Eben Freeman at New York City's Tailor restaurant, the jolliness that results is worth the effort. Rob Willey


12 eggs
½ cup superfine sugar
2 cups Rémy Martin VSOP
cognac or Old Forester
Signature 100-Proof bourbon
1 cup Brugal Añejo or other aged rum
3 cups whole milk
1 cup cream
freshly grated nutmeg

Separate the eggs, then, using a whisk, beat the yolks vigorously while incorporating the sugar. Whisk until the sugar dissolves, then slowly mix in the cognac or bourbon, followed by the rum, milk, and cream. Stir in a healthy pinch of nutmeg and set aside. In a separate bowl, beat the egg whites until stiff peaks form. Fold the whites into the liquid mixture. Refrigerate the eggnog in a sealed container overnight. To serve, stir the eggnog well, pour it into small glasses or mugs, and sprinkle nutmeg over each.


4 eggs
½ cup powdered sugar
1 pinch cream of tartar
1 tsp white-truffle oil
2 oz Rémy Martin VSOP cognac
2 oz El Dorado 15-Year-Old rum
12 oz steamed whole milk
4 thin slices of fresh truffle (optional)

Separate the eggs, and beat the whites until stiff. In a different bowl, whisk the yolks with the sugar until the mixture is pale yellow, then fold in the whites and cream of tartar. To assemble the drink, divide the truffle oil among four small mugs, then add 1/2 oz of cognac, 1/2 oz of rum, and 2 tbsp of egg mixture to each. Top off each mug with 3 oz of steamed milk, then garnish with a slice of truffle if desired.

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