By Jennifer V. Cole
At Highlands Bar and Grill in Birmingham, Alabama, the boozy eggnog is the stuff
of holiday legend throughout the South. Serve it with Pastry Chef Dolester Miles’
bourbon-glazed pound cake for the dessert duo of the season.
“Pound cake goes great with anything,” says Dolester Miles, the soft-spoken and quick-to-laugh pastry chef at Highlands Bar and Grill. Growing up, her mother would always make pound cakes during the holidays, as she preferred the cake’s subtle sweetness to ones with lots of icing. It was the centerpiece of the holiday table because, as Dolester says, “Everybody eats pound cake.” They’d often have eggnog with it. “But it just came from a carton,” she says. “I thought that was the only way to get it. As a child, I had no clue that you could make eggnog.”
At Highlands, where the home-style batched nog, made with fresh farm eggs, is a celebrated holiday staple, Miles adds grated nutmeg to her cake and glosses it with a rich glaze of bourbon, butter, and sugar to play off the flavors in the creamy cocktail. The richness of the eggnog is tempered by the buttery pound cake, resulting in a deceptively simple pairing that truly sparkles all season long.
5 More Nogs to Try
Wherever you are this season, make the trip to one of these bars for an eggnog to remember.
1. Brix & Rye | Greenport, New York
A nog worth the trip to the North Fork of Long Island, from the skilled hands of Evan Bucholz, the former barman from Brooklyn’s acclaimed Fort Defiance bar
2. Rapscallion Neighborhood Bistro | Dallas, Texas
A complex tipple made with Guyanese rum and Falernum (a spiced almond syrup used throughout the Caribbean)
3. Clyde Common | Portland, Oregon
Jeffrey Morgenthaler’s perfect brandy and rum flip, enriched with cream. Don’t miss his tequila and sherry version
4. Brimmer & Heeltap | Seattle, Washington
A sultry combination of tequila, Scotch, and dry sherry that’s aged for five months
5. Faith & Flower | Los Angeles, California
Oaxacan-inspired twist made with mezcal, rum, coffee liqueur, and house-made cinnamon syrup and habanero tincture
Read the whole article in our Holiday 2016 Issue!