The brew he’s serving at Haven this season includes freshly grated nutmeg from the actual nut and premium spirits. “I grew up drinking homemade eggnog with bourbon because my parents hail from Kentucky,” he said. “My recipe has definitely changed quite a few minds” of people who don’t like eggnog. Last Christmas, Bryant gave out small Mason jars of his eggnog as gifts. This year his special blend is on Haven’s seasonal menu simply as “Nog.” Jonathan Pelletier, director of food and beverage at the Sandpearl Resort, plans to bring a taste of his New England Christmases to Clearwater Beach. “During the holidays my family would always make our traditional family recipe for eggnog for our holiday parties leading up the big day, Christmas,” he said. “To this day, the smells of nutmeg, vanilla and cinnamon conjure up fond, warm memories of a New England Christmas, fireplace crackling away, family and friends together and love.” He put a Florida twist on the old tradition by creating the Caretta Eggnog Martini, named for the Sandpearl’s restaurant.
MAKE IT YOURSELF NOG HAVEN INGREDIENTS 12 large eggs 1 pound sugar 1 pint half-n-half 1 pint whole milk 1 pint heavy cream 1 cup Appleton Jamaican rum 1/2 cup Hardy cognac 1/2 cup Plum Brandy 1 cup Colonel EH Taylor Small Batch bourbon 1 teaspoon freshly grated nutmeg 1/2 teaspoon natural vanilla extract 1/4 teaspoon kosher salt
Eggnog at the Mandarin Hide, 231 Central Ave., St. Petersburg. Made with Angel’s Envy bourbon, Black Strap rum, eggs, Made Coffee, housemade vanilla and cinnamon syrups. Photograph by Scott Keeler
28 bay
DECEMBER 2017
INSTRUCTIONS 1. Separate the eggs and store the whites for service. 2. Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid “ribbon.” 3. Combine dairy, booze, vanilla and salt in a second bowl and then slowly beat into the egg mixture. 4. Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks
CARETTA ON THE GULF EGGNOG MARTINI SANDPEARL RESORT INGREDIENTS 2 ounces Maker’s Mark bourbon 2 ounces Amaretto Disaronno Liqueur 1 cup of Eggnog chiller 1 scoop of vanilla bean ice cream Fresh, whole nutmeg Cinnamon stick for garnish Cinnamon sugar for the rim of the glass INSTRUCTIONS 1. Dampen the rims of two martini glasses, then line with cinnamon sugar. 2. Combine bourbon, amaretto, eggnog and ice cream together in a blender and blend. 3. Portion the mixture out evenly into two martini glasses. 4. Grate fresh, whole nutmeg on top of the drink. 5. Garnish with a cinnamon stick.
NO NOD NOG THE MANDARIN HIDE INGREDIENTS 6 large eggs 1 cup sugar 1 cup whole milk 1 cup evaporated milk or heavy cream 1 cup bourbon 1/2 cup Black Strap rum 1/2 cup cold-brewed coffee 1 tablespoon pure vanilla extract Freshly grated nutmeg, to serve INSTRUCTIONS 1. Separate the eggs 2. Whisk the yolks with the sugar until smooth and creamy 3. Whisk in the milk, cream, coffee, liquors and vanilla 4. Whisk the egg whites 5. Fold the egg whites into the eggnog Serve in individual glasses with grated nutmeg sprinkled on top