RICHMOND, Va. — Rapp Session, the sister bar to Rappahanock, has transformed itself into Christmas Sessions.
It’s delightfully stuffed with Christmas decorations and the holiday cheer extends all the way to its beverages.
Rapp is doing a traditional nog custard with tempered eggs and complete with Blade & Bow bourbon and oak-heart spiced rum.
Travis Croxton, owner of both spots, says the orange zest on the rim really takes it to a new level.
Want a little unexpected but welcome spin on classic?
Beth Dixon, at Pasture, has the eggnog for you. But it’s not on the regular menu, you have to ask for it.
Dixon’s secret menu nog is made with coconut milk, eggs, three different rums, local Belle Isle’s Cold Brew Moonshine and brandy.
Dixon hinted at a new vegan version upcoming.
In a recent online conversation, Derek Salerno, bar manager at Shagbark, stated he has more “confidence in his eggnog than ever”.
What is in this boastful eggy drink?
“It’s hard to really explain it. It’s a boozy blend of fine spirits that is fluffed up with Highland County Maple syrup meringue. I think the texture and flavor are peerless. I can’t really sell it in words, “ Salerno states.
Wanna try your hand at your own?
We asked the bartenders/owners of the soon-to-open Jasper in Carytown for their recipe. Mattias Hagglund (formerly of Heritage) and Thomas Leggett (formerly of the Roosevelt) along with bar manager, Brandon Peck (also, the Roosevelt) have this recipe for you to try at home.
All three use a riff on Jeffrey Morgenthaler’s Clyde Common Egg Nog. Morgenthaler is the author of “The Bar Book: Elements of Cocktail Technique”
Clyde Common Egg Nog Recipe:
2 large eggs
3 oz super fine sugar
2 oz anejo tequila
2 1/2 oz Amontillado sherry
6 oz whole milk
4 oz heavy cream
In a blender on low, beat eggs until smooth.
Slowly add sugar until dissolved.
Add sherry, tequila, milk and cream.
Refrigerate overnight to blend flavors.
Dust with fresh nutmeg before serving.
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