Everyone loves a spirit that has spent some time maturing and mellowing, but the concept of aged eggnog still raises plenty of eyebrows. Perhaps thanks to the popularity of Sun Liquor Distillery’s annual limited-release aged nog, though, most Seattleites don’t bat an eye at the prospect of quaffing booze, eggs and cream weeks or even months after they were blended.
After all, if it was good enough for George Washington — whose recipe for aged eggnog inspired Sun Liquor’s version — surely it’s good enough for modern revelers. Some of the Seattle’s top bars and restaurants agree, which is why they’ve developed their own recipes for you to order throughout the month of December — as long as limited supplies last.
Brimmer & Heeltap
On Thursday, December 5, this cozy Ballard restaurant will host its aged eggnog release party, a seriously hyggelig affair complete with holiday carolers, an outdoor fire pit and an unexpected mix of alcohol spicing up a creamy classic. Aged for two months, the fancy eggnog features Amontillado sherry, reposado tequila and Scotch, with an optional walnut liqueur float to round things out.
Eight Row
Leave it to talented bartender Jessica Manzey to showcase goat milk as the earthy-sweet base for her aged eggnog. She amped things up further with rye, bourbon, Jamaican rum, aged apple brandy, Swedish punsch, Scotch and amaro, before letting it all mellow for two months. This drink at Eight Row has depth and complexity, remaining just a little bit wild. Try pairing it with a savory dish of fried eggplant with turnips, cumin crème and chili de árbol honey at this chic new Green Lake restaurant starting this week.
Art of the Table
This tasting menu mainstay in Fremont blends its aged eggnog in November for release at the beginning of December, though you can also order it with some bar snacks like shiitake cracklins or chickpea panisse in the lounge if you aren’t staying for a full meal. This winter treat is seasoned with pepper, cloves, nutmeg, ginger and Angostura bitters, which accent a heady combination of Elijah Craig bourbon, Pierre Ferrand 1840 cognac and two types of rum.
Thompson Hotel
Since October, bar manager Joshua Haddock has been aging eggnog for the Thompson Hotel downtown. Try his take on the seasonal sipper with dinner at the downtown hotel’s new restaurant, Conversation, or with sweeping views of Puget Sound from Thompson’s rooftop bar, The Nest.
Sol Liquor Lounge
Renamed from Sun Liquor Lounge, this Capitol Hill bar still serves Sun Liquor Distillery’s original eggy darling, although only from December 20 through Christmas Day at the Sol Liquor Lounge. However, you want to try replicating the magic at home, this year the distillery has released the 2019 Holiday Spirit Blend — a combination of barrel-aged rum, apple brandy and blended whiskey, just like the distillery uses in its own famous nog.
