Tis the Season for Eggnog
Eggnog is a beverage folks either love or hate. But when poured from the expert hands of a mixologist such as Paseo Grill’s Scott Glidewell, season’s greetings are on every sip.
Glidewell is a serious mixer, earning his credentials at bars in Washington, D.C., and bringing back an understanding of and passion for ingredients that is unmatched.
“My goal is to educate people about how flavors come together in a drink,” Glidewell said. “My job is to match flavors as best I can and show what works together.”
Next time you’re at Paseo Grill, 2909 Paseo # A, try Scott’s signature Italian Bloodhound, and you’ll understand. Balsamic caramel, cracked black pepper and fresh strawberries take on Hendricks gin and vermouth for a flavor event that will leave you feeling the life you once led drift into the past to make room for a new one that includes this perfect libation daily.
Meanwhile, Scott has a liquid Christmas card to share:
Classic Eggnog
- 6 eggs
- 1 cup sugar
- 1 teaspoon salt
- 2 cups milk
- 2 cups half-and-half
- 1 cup Sailor Jerry’s Golden Rum
- Beat eggs until light and foamy.
- Add sugar and salt.
- Beat until it starts to thicken (will be a darker yellow color).
- Add rum, half-and-half and milk.
- Chill for 3 hours.
- Mix 6 ounces base with every ½ ounce of Sailor Jerry’s. Garnish with fresh nutmeg and cinnamon.
Source: Scott Glidewell, Paseo Grill.
