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
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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.