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L’Eggo of Holiday Stress with Eggo Nog

Author Nicole Barlage

As Halloween nears, the mindset starts to shift towards the holidays and although I personally am not a fan of egg nog, when I think of the holidays I do think of the seasonal beverage.

My dad always sips on some egg nog by the fire around the holidays and I know when I let him know about this news he will definitely be giving it a try.

Eggo has partnered with craft distillery Sugarlands Distilling Co. out of Gatlinburg, Tennessee to create Eggo Nog Appalachian Sippin’ Cream, a decadent rum-based liqueur with cinnamon and nutmeg flavor notes.

The beverage is meant to be paired with Eggo Thick & Fluffy waffles but feel free to enjoy it by itself.

“The holidays are exhausting for parents – from extra family responsibilities to the pressure of making the holidays perfect, parents rarely have any downtime for themselves,” said Joe Beauprez, Marketing Director for Eggo. “We created Eggo Nog to give parents a delicious way to indulge in some well-deserved ‘evening me time.’ Paired perfectly with our Eggo Thick & Fluffy Waffles – maybe even topped with a dollop of ice cream – Eggo Nog is sure to help parents L’Eggo during one of the busiest times of the year.”

Eggo Nog will be available in select retailers nationwide throughout the holiday season. To find a retailer near you, visit Sugarlands.com/EggoNog. Must be 21 or older to purchase.

15 Cocktails to Make at Home This Fall

  • Red Apple Daiquiri

    Created by SelvaRey Rum

    Ingredients:
    1 ½ oz SelvaRey White Rum
    1 oz Apple Cider
    ¾ Honey Syrup (3:1 water to honey)
    ½ oz Fresh Lime Juice

    Glassware: Coupe Glass
    Garnish: Apple Slice
    Method: Add all ingredients to a shaker with ice. Shake until chill and strain into a coupe glass. Garnish with an apple slice.

  • Pumpkin Spice Colada

    Created by SelvaRey Rum

    Ingredients:
    2 oz SelvaRey White Rum
    1 oz Coconut Cream
    1.5 oz Fresh Pineapple Juice
    ½ tablespoon McCormick’s Pumpkin Spice

    Glassware: Poco Grande
    Garnish: Pineapple wedge and pumpkin spice
    Method: Combine all ingredients into a shaker with ice. Shake until chilled and strain over crushed ice into a Poco Grande. Garnish with a pineapple wedge and dust with pumpkin spice.

  • Kelp Martini

    Created by Las Californias Gin

    Ingredients:
    2.5 oz Las Californias Nativo
    .5 oz Lo Fi Dry Vermouth
    2 Dashes Black Lemon Bitters

    Glassware: Martini Glass
    Garnish: Nori
    Method: Add all ingredients into a mixing glass with ice cubes. Stir well. Strain into chilled martini glass.

  • Fresh Coast

    Created by Las Californias Gin

    Ingredients:
    1.5 oz Las Californias Cítrico
    1 oz honey water
    .5 oz lemon juice
    1.5 oz ginger or wheatgrass shot

    Glassware: Rocks Glass
    Garnish: Candied Ginger
    Method: Add Las Californias Cítrico, honey water, lemon juice and ginger or wheatgrass to a cocktail shaker and shake vigorously. Strain over fresh ice in a rocks glass.

  • El Tigre Penicillin

    Available at Cha Cha Cha LA
    Created by Zach Rager, @zack.rager

    Ingredients:
    1 oz Ojo de Tigre Mezcal Artesanal
    1 oz Alma Tepec Liqueur
    .75 oz Ginger Syrup
    .25 oz Honey Syrup*
    .75 oz Lemon Juice
    Angostura Bitters

    Glassware: Rocks Glass
    Garnish: Candied Ginger
    Method: Combine all ingredients in a shaker and add ice. Shake and strain into a rocks glass. Float angostura bitters and garnish with a candied ginger and chilito.

    *To make the honey syrup: combine 1 cup honey with 1 cup water in a saucepan and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Place in container and store in refrigerator.

  • False Future

    Available at The Shanty (Brooklyn, NY)
    Created by Marissa Mazzotta, Bar Director at The Shanty

    Ingredients:
    1 oz Perry’s Tot Navy Strength Gin
    1 oz Svol Swedish Aquavit
    ½ oz Sage-Infused Lillet (4 oz of sage per 750 ml of lillet | can sit overnight or Sous Vide for faster results)
    ½ oz Dolin Dry Vermouth

    Glassware: Coupe Glass
    Garnish: Caperberry
    Method: Stir all ingredients with ice. Strain and serve in a Coupe glass with a Caperberry garnish

  • Old Fashioned Mill no. 4

    Available at Gin Lane Bar (Montpelier, VT)
    Created by Sam Nelis, Beverage Director of Barr Hill

    Ingredients:
    1 oz Barr Hill Tom Cat
    1 oz Apple Brandy
    1 bar spoon Cinnamon Syrup
    1 dash Apple Bitters
    1 dash Angostura Bitters
    Lemon and Orange Twist

    Glassware: Double old fashioned glass
    Garnish: Lemon, orange twist, and a cinnamon stick
    Method: Combine ingredients in a mixing glass, add ice, stir, and strain over a large ice cube in a double old fashioned glass. Garnish with a lemon and orange twist (and a cinnamon stick just for fun).

  • Yakutian

    Available at Gin Lane Bar (Montpelier, VT)

    Ingredients:
    2 oz Barr Hill Vodka
    0.5 oz Fresh Lemon Juice
    1 oz Fresh Orange Juice
    0.5 oz *Rooibos-Cinnamon Syrup
    Ginger Beer

    Glassware: Glass or Moscow mule mug
    Garnish: Cinnamon stick, or candied ginger
    Method: Build in a glass or Moscow mule mug, top with Ginger beer, garnish with cinnamon stick, or candied ginger.
    *Rooibos, is an earthy, amber-colored herbal tisane with a deep, wine-like quality and a smooth honey-like sweetness. Brew 1 cup of very strong Rooibos tea, add 4 cinnamon sticks, add 1 cup of sugar, heat until dissolved.

  • Mana Spritz

    Created by Teremana Tequila
    2 oz. Teremana Blanco
    2 oz. Fresh Lemonade
    2 oz. Soda Water
    .25. Grenadine
    Combine Teremana, Lemonade and Soda Water in a highball glass over ice. Top with grenadine. Garnish with a lemon wheel.

  • Teremana Spiced Pomegranate Punch

    Created by Teremana Tequila
    12 oz Teremana Blanco
    8 oz Pomegranate Juice
    6 oz Cinnamon Syrup
    4 oz Lime Juice
    6 oz Water*
    12 Dashes Orange Bitters

    Combine all ingredients in a punch bowl and stir. Garnish w/ Pomegranate Seeds, Orange Wheels and cinnamon sticks. To serve, ladle into a rocks glass or punch cup filled with ice.

    To make an easy cinnamon syrup: In a small saucepan, boil one cup water with 2 tsp ground cinnamon. Reduce heat, then add one cup sugar, and stir until it dissolves.

  • Corn Margarita

    2oz El Tequileño Platinum
    1oz Freshly squeezed lime juice
    1oz agave syrup
    1oz Nixta Corn Liqueur

    Glass: Coupe
    Garnish: Flame charred baby corn
    Method: Add all ingredients to a shaker over cubed ice. Shake until ice cold and fine strain into a cocktail coupe. Garnish with a flame charred baby corn.

  • Kástra Elión Espresso Martini

    1.25 oz Kāstra Eliōn
    0.75 oz Premium Coffee Liqueur. Kástra recommends Mr Black.
    0.75 oz cold brew
    0.25 simple syrup

    Glassware: Nick and Nora glass
    Garnish: Espresso bean
    Method: Shake, double strain, pour into Nick & Nora glass

  • Elderflower Lemonade

    Cocktail Created by Upstate Vodka

    2 oz Upstate Vodka
    1 oz Lemon Juice
    1 oz St. Germaine or Hibiscus Syrup
    Sparkling Water to fill a highball glass (it depends on the glass. Probably around 3 or 4 oz)

    Glassware: Highball
    Garnish: Rosemary Sprig
    Method: Add Upstate vodka, lemon juice and St. Germain to Boston shaker with ice and shake until well chilled. Strain and pour into a highball glass with fresh ice. Top with soda water and garnish with a rosemary sprig.

  • Low ABV fall martini

    Created by Natasha Velez, Beverage Consultant

    2 oz iichiko Silhouette
    0.75oz Lillet Rouge
    0.25oz St. George’s spiced pear

    Glassware: Martini glass
    Garnish: Pear slice and anise star
    Method: Mix all ingredients in mixing glass with ice, stir, and serve up in martini glass. Garnish with pear slice or anise star.

  • Monte & Mezcal

    Created by Amaro Montenegro

    2 oz Amaro Montenegro
    2 oz Mezcal

    Glassware: Glass
    Garnish: Orange twist
    Method: Fill glass with ice, preferably 1 large cube. Pour ingredients into glass and stir to mix. Garnish with an orange twist.

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Author Nicole Barlage
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