Nog with a Vieux

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1

Sweet vermouth, bourbon, brandy, Benedictine, Peychaud's and angostura bitters in addition to a mulled wine reduction sauce turn out a beautifully spicy New Orleans' style eggnog.

Ingredients

3/4 oz. Cocchi Torino sweet vermouth
3/4 oz. Pierre Ferand 1840 Cognac
3/4 oz. oz Buffalo Trace bourbon
1/2 oz. Benedictine
1/2 oz. Mulled Wine Syrup*
3 dashes Peychaud's bitters
3 dashes angostura bitters
1 cream
1 whole egg
Fresh nutmeg
Cinnamon stick

*Mulled Wine Syrup
750 mL (1 bottle) house Cabernet Sauvignon
2 cinnamon sticks
5 peppercorns
5 cloves
5 crushed cardamom pods
3 star anise
1/4tsp ground nutmeg
1 orange
2 cups sugar

Steps

  1. Combine all ingredients and shake rigorously without ice with the spring of a Hawthorne Strainer (or use a blender).
  2. When the ingredients are thoroughly integrated, shake with ice and strain into a festive rocks glass.
  3. Grate fresh nutmeg over the top. Serve with a cinnamon stick.

Mulled Wine Syrup

  1. Combine wine and spices in a pot. Add the entire peel of orange and 1/2 of its juice.
  2. Reduce liquid by 1/2 over a low-medium heat, stirring frequently.
  3. Add sugar, allow to cool, strain.
Source: bartender Ludinda Weed of Cure and Sylvain, Tales of the Toddy 2011

Additional Tips

Additional Tips

The mulled wine syrup can be replaced with a rich simple syrup. The cocktail with have less spice, but will be no less delicious.

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources