The Perfect Old Fashioned for a Festive Christmas Night

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.

’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

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)

For more information about Bartels and Bar Sardine and its sister restaurants, visit happycookingnyc.com.