Nog

What is a nog?

The nog, best known as eggnog, is the velvety family: egg yolk, milk or cream, sugar and a spirit, classically rum, bourbon or cognac, often topped with nutmeg and traditionally at Christmas time. Where the word nog comes from is contested: some derive it from the noggin, the small drinking cup, others think of a corruption of grog. Two theories, no certificate, and the drink tastes the same either way.

History

In America eggnog belongs to the culture the way the tree belongs to Christmas, and the story goes that even George Washington mixed a potent eggnog whose recipe is said to be found in his papers. An anecdotal honor, it does not count as proof, but it shows how deeply the nog is rooted in American culture.

What makes a nog

• Egg yolk and cream: the cream makes the body, the yolk makes the binding, together they make the velvet
• The spirit: rum, bourbon or cognac, the choice is a matter of taste, the effect is the same
• Nutmeg on top: the topping that belongs here just as it does with the flip, more on the kinship in our flip entry

Distinction: nog and flip

The flip has the whole egg without milk, the nog has the yolk with milk or cream: silk against velvet, two families with the same love for texture.

Remember: the punch is the big round, the sling the simple formula, the rickey the dry variant, the spritz the Italian evening, the nog the velvety family.

At our lounge

When winter starts, the nog is never far: velvety, warmly spiced and with a shot of everything that does good. Feel free to ask about our winter menu, the nog is its most velvety entry.