Happy holidays, y’all. We don’t know about you, but we only like to celebrate this time of year with a stiff drink in our hands. Charleston bars and restaurants agree and we’ve rounded up the best places to grab a holiday adult beverage on what will probably be a warm day (can’t have it all in the Lowcountry). If your bar or restaurant is offering a holiday eggnog that we forgot to list, please email firstname.lastname@example.org with the deets.
The Gin Joint makes a mean eggnog with aged rum, brandy, egg yolk, milk, cream, and spices. And it’s topped with bruleed meringue.
Closed for Business serves their eggnog — made with both bourbon and cinnamon whiskey — in a moose mug. Cute and delicious.
Magnolia’s whips up a dessert version of the holiday classic from pastry chef Andrea Upchurch with layers of spices, molasses, and milk. Oh, and rum.
Eli’s Table serves Eli’s Ambassador during the holidays — made with Jim Beam, Goslings Rum, creme de cocao, and eggnog shaken with ice, it’s a fancy man’s take on the creamy classic. Served in a martini glass with a sprinkling of cinnamon this eggnog calls for pinkies up.
Tabbuli whips up two eggnog bevs. The first, Warm Your Soul, is served with rum, vodka, fireball, Frangelico, and steamed eggnog, and garnished with a graham cracker rim and chocolate and toasted marshmallow. A chilled version of ‘nog is served with amaretto, brandy, eggnog, and house-made cardamom chi tea.
The Glass Onion serves ‘nog up during the holidays and they say this is their buzz about its buzz: “We use Hickory Hill milk and Palmetto Poultry eggs. We also like to use a quality, but not too expensive bourbon. We recommend Bulleit.” The Onion starts with an eggnog base (with 16 egg yolks, eight cups of milk, and four cups of sugar) and adds bourbon with fresh nutmeg for garnish. Boom, bam, delicious.
Bohemian Bull’s Spiced Eggnog includes Kaluha, Wild Turkey American Honey whiskey, and cayenne offers a kick.
Crave Kitchen & Cocktails will be serving their Winter Fizz during the week of Christmas: the classic egg white is joined with spiced rum, apple cider, lemon juice, and maple syrup to create a yummy take on ye olde eggnog.
If you want to get your nog on at home, The Gin Joint’s Sarah Katherine also shared one of her favorite recipes that uses Gin Joint owners MariElena and Joe Raya Bittermilk, called No. 7 Nog:
4 oz. Milk
2 oz. Half and Half, or Cream
2 oz. Aged Rum (aged at least 4 years)
1 oz. Bittermilk No.7 Gingerbread Old Fashioned
Blend and chill well before serving. (Serves two)
*Swap ounces for cups in the recipe to make a large batch serving about 16.
The Cocktail Club and Bar Mash’s Jeremiah Schenzel’s recipe calls for coconut cream, so we know it’s good.
Coconut Cream Egg Nog
2 cups whole milk
1.5 cups coconut cream
¾ cup heavy whipping cream
3 cinnamon sticks
1 vanilla bean-split in half
1 teaspoon fresh grated nutmeg
1 star anise
2/3 cup sugar
5 egg yolks
¾ cup dark rum
In a medium pot combine the milk, cocnut cream, whipping cream, and spices.
Bring mixture to a simmer and remove from heat. Let steep for 20 minutes.
While mixture is coming to simmer, combine egg yolks and sugar in a bowl. Whisk vigorously until thick ribbons form.
Once the mixture has steeped, strain. Add the rum. Temper the mixture into the egg yolks.
Let the mixture cool overnight before serving.
The Thoroughbred Club in Belmond Charleston place sent us a top-secret recipe from one of their bartenders. Just kidding, it’s not secret, just good.
4 cups whole milk
1 cup cream (use half and half in a pinch!)
1/4 cup pure maple syrup
3/4 cup egg yolks
1 cup Raynal Brandy (you may substitute rum or your favorite dark spirit)
1 tsp. gelatin
3/4 tsp. cinnamon
1/2 tsp. nutmeg
1/8 cup sugar or honey
Warm cream in a saucepan and whisk in maple syrup, gelatin, cinnamon, nutmeg and sugar.
Do not boil. Remove from heat once all components are dissolved and allow to cool.
Place milk, egg yolks and brandy into a blender. Add cream mixture once cool.
Blend for less than 30 seconds to incorporate a bit of air and to thoroughly mix all ingredients.
Chill and serve.
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