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Winter cocktails in Chicago
Eggnog is lucky that fruitcake exists, otherwise it certainly would be the butt of more holiday jokes. Cartons of the thick, overly sugary stuff have convinced many people that eggs belong nowhere near their cocktails--and that's too bad. Plenty of the city's top bartenders are reaching for eggs this winter to add texture and balance to spiced and cold weather-appropriate drinks. Once shaken (this is where the term "vigorously" really applies), the eggs become light, frothy and just the right complement to spirits of all sorts. Skeptical? Order one of these six creations and become reacquainted with the incredible, drinkable egg.
By Kate Bernot, @redeyeeatdrink
January 8, 2014