“Let’s meet at Temple Grill for a Nogatini,” suggested Robbin, who explained that the restaurant’s eggnog martini is only available at this time of year.
As a martini lover, how could I resist?
The Nogatini ($8) is smooth and delicious with a hint of coffee, vanilla and nutmeg. It’s so rich that one is more than enough.
I had to know more. Tony Matchitto, one of the owners and a graduate of the CIA, explained that his drink is a mixture of Stoli Vanilla, Kahlua and homemade eggnog. I nudged him to share his eggnog’s trade secret recipe so that you could try it at home.
(Toni and I first met a few years ago when we judged the Al Fresco Dining Contest — the food that people made for their picnic for the opera at the Arts & Ideas Festival.)
Temple Grill’s Eggnog Beat together 5 cups heavy cream, 5 cups milk, 8 whole eggs, 2 egg yolks, 1.5 cups sugar, 6 T bourbon, 2 T vanilla and 1.5 t nutmeg; let sit overnight before using.
Temple Grill’s Nogatini Shake 6 ounces eggnog, 3 ounces Kahlua and 1.5 ounces Stoli Vanilla; strain into a martini glass.
Temple Grill, 152 Temple Street, New Haven, CT; 203.773.1111; templegrill.com
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