Aged Eggnog

Aged eggnog
Aged eggnogHeami Lee

A few holiday seasons ago, Nick Bennett, head bartender at Porchlight in New York City, realized his eggnog base–a combination of eggs, sugar, and booze–only got better after a year spent sitting in the back of the fridge. It sounds perilous, but studies show that after three weeks in a chilled environment, the healthy percentage of alcohol (a minimum of 15–20%) kills off any dangerous bacteria. It also develops complex flavors, much like aging wine or spirits. “When finally mixed with the cream and milk, you get these aromatic compounds of banana and pineapple coming through, Bennet says Though he keeps his for a year at least, he says as little as three to six weeks is enough to make a noticeable difference.