In San Francisco, at a well-regarded local restaurant, a unique culinary practice captures the spirit of the holiday season as eggnog is prepared with precision over nearly a year.
Each January, Scoma’s Restaurant begins crafting their celebrated eggnog, a process that involves combining a substantial quantity of egg yolks, heavy cream, and premium vanilla beans with a mix of sherry, brandy, and aged rum.
Stored at a precise 34 degrees Fahrenheit, this mixture is stirred weekly to enhance its flavor. Patrons like Phil Kenny, who appreciates the drink’s refined quality, enjoy the final product, which has become a seasonal must-have.
Gordon Drysdale, the restaurant’s culinary director, notes the unexpected popularity of this drink. Once a traditional choice for older generations, it now enjoys renewed fame, much to the delight of its enthusiasts.
Historically, eggnog traces its origins to medieval England, where a drink known as ‘posset’ was made from hot milk, cream, alcohol, and spices. Today, the beverage remains versatile, available in non-dairy and alcohol-free versions.
In New Orleans, the tradition of eggnog takes a different form at Lafitte’s Blacksmith Shop, where a famous daiquiri version of the drink is freshly prepared daily from Thanksgiving to Epiphany.
Jamie Gourges, the marketing manager at this historic bar, subtly hints at the preparation methods, crediting a magical Christmas touch while keeping the precise recipe secret.
Locals and tourists alike flock to enjoy this holiday treat. Regular patron Terry Wittmer describes his daily visits as being part of what makes the season special, while customers like Cheryl Abrigo find the experience delightful and welcoming.
Whether enjoyed at a San Francisco restaurant or a historic New Orleans bar, eggnog continues to charm with its rich flavors and storied history, making it a beloved holiday staple.
Source: News4jax
