A Classic Eggnog Recipe, Laced with Nostalgia
One of my most treasured pre-2020 holiday memories is the Christmas lunch at the 21 Club, complete with a Salvation Army band and a Christmas carol sing-along. Can someone please bring this back—and also reopen 21 in the process?
In the midst of my deep nostalgia I seemed to also recall an excellent eggnog. I was reminiscing with Mark Tubridy, the Bar Manager at the gorgeously festive Baccarat Hotel and I asked out loud why no one serves eggnog anymore. I really love eggnog but trying to get a glass in this town, even during the holidays, is nearly impossible. About twenty minutes later, I had one of the most delicious glasses of eggnog I have ever had on the bar table, as well as a recipe. And it all goes back to 21. Before the Baccarat, Tubridy worked there.
"The holidays were a magical time at the 21 Club," Tubridy says, “especially with the long-standing tradition of the Salvation Army Band coming in and playing carols for hundreds of guests each day during the weeks leading up to Christmas. We had many festive offerings printed on the menu during that season, but one of the most sought-after items was available only to those who knew to ask for it...a decadent house-made eggnog, lovingly crafted by one of our lead bartenders, Tara.
"Each year, just after Thanksgiving, she would arrive at work one day like Santa Claus, with a bag full of mixing bowls, whisks and ladles, all necessary tools to bring this legendary potion to life. Almost as if our regular guests could sense the arrival of these items behind the bar, the phone would start ringing off the hook with hushed inquiries as to when the off-menu eggnog would become available. I was fortunate enough to witness the making of this festive libation every December for the eight years I worked at 21, and I'm thrilled to be able to carry the spirit of this recipe (if not the exact measurements) one block north to the Baccarat Hotel."
Holiday serendipity. And an excellent drink. Enjoy! This, to be clear, serves 20!
Baccarat’s Classic Eggnog
Ingredients:
· 10 eggs, separated
· 5 Cups Heavy Cream
· 2 Cups Sugar
· ¼ Tsp Vanilla Extract
· 12 oz Bourbon (Maker’s Mark)
· 6 oz Aged Rum (Bacardí 8yr)
· 6 oz Cognac (Rémy Martin VSOP)
Step 1: Whisk the egg yolks in a large bowl, slowly adding in the sugar. Continue whisking until the mixture is smooth and the color becomes bright yellow.
Step 2: Gradually add the heavy cream, whisking constantly to avoid any clumps.
Step 3: Add vanilla extract and (if desired) the bourbon, Cognac, and rum.
Step 4: Let the eggnog sit in the refrigerator for an hour and in the meantime whisk the egg whites to soft peaks in a standing mixer.
Step 5: Finally, fold the egg whites into the eggnog gradually and then portion it out into quart containers. Let chill overnight.
To serve, shake the eggnog to reincorporate the egg whites and pour into a festive glass (preferably Baccarat crystal). Garnish with freshly grated nutmeg and enjoy!
Serves 20
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