The holidays are a time for gatherings with loved ones — and for a little indulging. “It’s also a perfect time to make large-format drinks for friends and family to enjoy each other’s company instead of playing bartender for the holidays,” adds Rob Noyola, general manager of Idyllwild Tavern, Burbank’s newest gastropub, located across from Warner Bros. studio.
Since opening this past summer, Noyola and his team have brought a taste of the mountains to the city, serving craft beer brewed at their sister location in Idyllwild, along with curated cocktails and elevated bar-food favorites, all in an upscale setting that’s as warm as it is welcoming.
During the most wonderful time of the year, they’re mixing up their own takes on classic drinks that capture both the essence of the holiday season and the spirit of community that Idyllwild Tavern fosters in the neighborhood. Here, they share two of their favorite tried-and-true cocktail and mocktail recipes — easy to make at home and guaranteed to spread a little extra joy at any celebration.
A Decadent Delight
This velvety, boozy egg nog cocktail has become a cult favorite among the friends and family of Idyllwild Tavern. “The recipe was adapted by a bartender named Jeffrey Morgenthaler, who made it in a blender for ease of use,” Noyola explains, noting that even nondairy drinkers love the festive concoction. “We’ve modified it to create a creamier texture and spice-forward flavor. We enjoy the little bit of nostalgia that this egg nog provides and the satisfaction of making it at home.”
Tavern Egg Nog
Serves 4
INGREDIENTS
2 egg yolks
1 whole egg
80 grams granulated sugar
2 teaspoons spiced liqueur, preferably Strega or Drambuie (optional)
3 ounces overproof bourbon, preferably Old Grand-Dad Bonded
1 ounce brandy, preferably Rémy Martin VSOP
5 ounces whole milk
5 ounces heavy cream
Freshly grated nutmeg for topping
PREPARATION
- Put egg yolks and whole egg in a blender, preferably a Vitamix or one with a low-speed option. Switch the blender to its lowest speed and turn on. While eggs are beating, slowly add, in this order, sugar, alcohol, milk and cream. (Tip: Have all ingredients measured out in advance to keep the mixture from over-whipping.)
- Refrigerate overnight to ensure flavors are fully incorporated.
- To serve, pour into mugs or punch glasses and finish with a grating of fresh nutmeg.
- Strain the mixture through a colander or chinois, and serve in heatproof mugs. Garnish with a cinnamon stick and/or a freshly sliced orange.
A Cozy Comfort
This fragrant, full-bodied booze-free mulled wine was crafted by Idyllwild Tavern with the nonalcoholic crowd in mind. “The drink makes perfect sense for people who want all the seasonal flavors of this warm concoction without the alcohol,” Noyola says.
Not So Naughty Mulled Wine
Serves 4
INGREDIENTS
2 to 3 cinnamon sticks
4 to 6 whole cloves
2 to 3 star anise pods
2 to 4 cardamom pods
2 tablespoons allspice berries
1 bottle nonalcoholic red wine, preferably Oddbird GSM
70 grams granulated sugar
1 orange, sliced, peel included
1 lemon, sliced (optional)
PREPARATION
- In a small pan, add all the spices and set over medium-high heat. Gently toast until fragrant, about 5 to 7 minutes. Be careful not to burn the spices.
- Transfer the toasted spices to a large pot or heavy saucepan. Add, in this order, the nonalcoholic red wine, sugar, orange and lemon.
- Set the burner to medium-low and gently stir the ingredients with a whisk or spoon. Allow the mixture to heat just below a simmer (never boiling). Once the sugar has fully dissolved, reduce the heat to low and let the mixture infuse for 20 to 30 minutes, tasting periodically for desired flavor and sweetness. For a deeper infusion, turn off the heat and let the mixture steep for an additional 30 minutes. (Note: If it cools too much, rewarm in a microwave before serving.)
- Strain the mixture through a colander or chinois, and serve in heatproof mugs. Garnish with a cinnamon stick and/or a freshly sliced orange.