Switchgrass Series: Eggnog
I met Sarah and Nick from Switchgrass Spirits a few years ago on St. Patrick’s Day. It’s always all-hands-on-deck at the Irish bar where I work, so we call upon our generous friends to staff our satellite stations. Switchgrass was in its infancy at the time and it’s been so fun to see their operation grow into my favorite local distillery. When they reached out about a cocktail content partnership, being the fangirl that I am, I couldn't say yes quick enough.
I love the range of their offerings. Their sweet mashed Rye Whiskey is aged for one year in Missouri oak barrels, resulting in a boldness that can stand up in a cocktail.
We wanted these recipes to be approachable for the home bartender, so you will see a well-rounded group of classics that don't require many additional ingredients. Home bartending doesn’t have to be intimidating. Have some fun and don't overthink it! There are really only a handful of base templates for a good cocktail. Once you have the right ratio (right meaning what tastes best for you), you can swap out ingredients and try elevating the recipe with other elements like flavored liqueurs or muddled herbs. Sometimes it works and sometimes it doesn't. I've thrown plenty of experiments down the drain and I still do. The cocktails in this series are designed to play around with and the measurements are my suggestion, but should serve as a starting point for your preferred tastes.
Ingredients:
8 egg yolks
1/3 cup maple syrup
2 cups whole milk
1 cup heavy cream
1 tsp freshly grated nutmeg
1/2 tsp ground cinnamon
zest of 1 orange
1 cup Switchgrass Rye
1/2 cup dark rum
Whisk the yolks with the syrup until fully combined. Slowly add the milk and cream, whisking gently as you pour. Slowly add the booze, again whisking gently until incorporated. Whisk in the spices and zest. Garnish with fresh grated nutmeg and star anise.
Refrigerate in a sealed container and fine strain to serve. Eggnog ages beautifully and will continue to develop and thicken for months.
If desired, you can add reserved egg whites to your eggnog for a creamier texture. Just whip the whites until stiff peaks form and then fold into the eggnog before serving.