By Sarah Bracy Penn

Published on December 25, 2016

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Photography by MICHAEL WILTBANK

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.

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Photography by MICHAEL WILTBANK
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Photography by MICHAEL WILTBANK

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

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Photography by MICHAEL WILTBANK

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)

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Photography by MICHAEL WILTBANK

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