“It’s a Mexican version of eggnog,” said J.B. Jarboe, a liquor distributor from Jarboe Sales.
right, Christopher Angel
Bartenders at the Lobby Bar, 4322 N. Western, get creative with their own homemade eggnog for their winter-cocktail menu.
“Depending on what you’re doing, it can be difficult,” said bartender Christopher Angel. “The acidity of whatever you are using can change the texture of the cream.”
Angel suggested reaching for something “deep, dark and tasty,” like a whiskey, brandy or rum.
“Keep it simple,” he said. “As long as you’re working with great ingredients, you can come up with a great cocktail.”
Photo by Shannon Cornman