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
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.
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