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

Menu Development
sauces

Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
turnip juice brine

Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

Ideas and Innovation
earth

When putting together our surveys, FoodService Director’s editors tend to ask operators about big trends that we’re seeing throughout the industry. For the November "Besties" issue , we asked readers to share the best ways they’re menuing things like plant-based dishes, trending international cuisines and creative DIY options.

Great responses flooded in from across the country, and it was tough to narrow down which would make it into the cover story. A few even came in after the piece was finished. Laura Thompson, resident district manager for Aramark at James Madison University,...

FSD Resources