EGG NOG

Europe | 1500s
Jeffrey Morgenthaler, Clyde Common | Portland | 2000s

4 eggs

Blend on high one minute, then add:
1 cup white sugar

Continue blending to mix, then add:
1 teaspoon freshly grated nutmeg
1 cup bourbon whiskey
1 cup heavy cream
1 1/2 cups whole milk

Keep refrigerated
Garnish: nutmeg
Variation: blend of 4 oz añejo tequila & 5 oz amontillado sherry

MAKES 1 1/2 QUARTS / SERVES 8

If you only know Egg Nog from the grocery-store cartons, and have perhaps rejected it as mysterious, coagulated, syrupy, and strange, you’re in for a treat. When made fresh, it’s light and comforting — just bourbon and nutmeg create that familiar “what is that?” Egg Nog flavor. But you might be surprised to know that prior to the middle of the 20th century, Egg Nog was always aged. Sometimes just a few days, but anywhere up to six months was common. I hear the panic now about drinking milk and raw eggs past their expiration date. Be assured that smart food scientists have thoroughly tested the process and found that an immersion in beverage alcohol for three weeks is adequate to kill all foodborne pathogens that may have been present in the milk and eggs (and is the sweet spot in terms of flavor). So not only is it unexpectedly safe, refrigerator-aged Egg Nog also transforms in the drinking experience, becoming more supple and enhancing unexpected flavor notes like mint. Innovative Portland bartender Jeffrey Morgenthaler, always looking for efficient production methods, pioneered the technique of using an electric blender to combine and aerate the drink. He also found the intriguing combination of Amontillado sherry and añejo tequila work exceptionally well in place of the traditional bourbon, creating a rich, nutty connection to the nutmeg. A mix of brandy and rum takes the drink back to Colonial America. You’re encouraged to experiment and find your own holiday tradition, aged or not.