The Perfect Old Fashioned for a Festive Christmas Night
Bar Sardine’s Brian Bartels shares a stout Old Fashioned and a flavorful deviled egg recipe for a holly jolly good time.
Published Dec 25, 2016 7:00 AM
We may earn revenue from the products available on this page and participate in affiliate programs.
After the gifts are unwrapped, the trips to family and friend’s homes have been made, and the leftovers are stacked neatly in the fridge, it’s time for a little holiday nightcap.
Bar Sardine’s Brian Bartels has the quintessential cocktail paired with black garlic deviled eggs for a festive Christmas night. All the frantic Christmas shopping, baking, and hosting is over. Relax and enjoy it. That is, until next year.
GLASS OLD FASHIONED
Ingredients: 2 oz. Virgil Kaine Rye Whiskey 1/4 oz. Maple Syrup 2 dashes Angostura Bitters 2 dashes Fernet Branca Amaro
advertisement
Directions: Stir; serve on the rocks with an orange peel
BAR SARDINE DEVILED EGGS
Directions for the hard-boiled eggs: Boil eggs for 9 minutes; allow eggs to cool, then peel Allow peeled eggs to dry Submerge dried, peeled hard-boiled eggs in soy sauce Let eggs soak in soy sauce for 6 hours; then remove
Ingredients for the black garlic yoke filling: 2 T Black Garlic 1 ½ teasooon squid ink 3 Tablespoons shallots, diced Zest of 1 Lemon 1 ½ teaspoon lemon juice 1 ½ Cup soy mayonnaise
Directions: Garnish halved egg with 1 drop of Sriracha and a slice of pickled ginger (optional, can be store purchased)
advertisement
For more information about Bartels and Bar Sardine and its sister restaurants, visit happycookingnyc.com.