A Nod To Nog

At the Orange Squirrel in Bloomfield, highly touted chef/owner Francesco Palmieri also applies his culinary creativity to mixology. He calls this seasonal potion the Candy Nog and serves it in a shot glass.

Candy Nog
Photo by Evan Sklar.

“Basically this is our take on eggnog,” Palmieri says. “It’s an after-dinner shot, a little on the rich side. It’s layered: The first layer is vodka infused with candy cane and peppermint. We infuse it here in-house using Reyka Icelandic vodka. So there’s a little bit of that on the bottom with a layer of crushed candy cane over it; then we do a layer of house-made Baileys Irish cream to richen it up. Then we do a layer of amaretto and Frangelico on top, with a little candy cane dust around the rim. It doesn’t have any shards, the candy cane dust, so it’s not sharp. It just gives it a nice, sparkly effect.”

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