At the newly merged Ardeo+Bardeo, sommelier and manager Tim Galvin is shaking together Stoli Vanilla, eggnog and pumpkin puree to create Pumpkin Eggnog. Served on the rocks with cinnamon sprinkled on top, “it has those warm autumn colors and flavors,” Galvin explains. “Those always heat people up when it’s cold outside.”
Eggnog’s European roots don’t mean bartenders from elsewhere around the globe can’t put their own stamps on it. Jason Storch at Indian restaurant Rasika has injected his version with the style of the subcontinent by using a date-infused cognac and date puree. Served in a snifter, the nog is finished off with just a smidge of black sea salt speckling the top. Read on over at the Express website.