Your New Year’s Eve celebration is probably set to include some of the usual suspects: resolutions, friends and maybe even a bubbly bottle for when the ball drops. But, if you’re looking to infuse your evening with something a little different, then you’ve come to the right place. Kickoff 2014 right with some uniquely crafted cocktail just in time for your New Year’s Eve celebration.
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Chef David Varley of Seattle’s RN74 knows you’ll be up celebrating long after the ball drops—New Year’s Eve night owls, this bourbon-infused, breakfast-inspired cocktail is for you. Whether you serve it at your party or enjoy it as a hangover remedy, Varley’s recipe for Bacon & Egg Nog is a New Year’s Eve (or morning) must.
Bacon & Egg Nog
1 cup heavy cream
3 cups whole milk
1 cup sugar
1 vanilla bean split and scraped
1/2 teaspoon ground nutmeg
1/2 teaspoon sea salt
1/2 cup cooked crumbled bacon
1 cup bourbon
8 egg yolks
In a medium pot combine cream, milk, bacon, vanilla, salt and nutmeg. Bring to a scald and let steep while preparing the egg yolks. In a separate bowl, mix together the sugar and egg yolks, whisk vigorously. Slowly incorporate the hot liquid into the yolk and sugar mixture with a mix. Once combined return to the pot.
Over heat, whisk mixture constantly until it begins to thicken. Do not let mixture reach a boil as it will cause the eggs to curdle. Cool in an ice bath and add bourbon. Refrigerate overnight for best flavor development.
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Stay classy and keep the celebration simple with the recipe from the W Hotel Seattle’s Trace restaurant for The Good Bootlegger. Highlights from the fleeting year will resonate easily as you indulge in flavors like ginger and orange found in this simple and divine cocktail.
The Good Bootlegger
2 ounces Pendleton 1910 rye
1 ounce ginger infused vermouth
Dash orange bitters
Combine ingredients together in a cocktail shaker. Shake vigorously. Pour contents of shaker into a coupe glass and garnish with a twist of orange.
Happy New Year!
