Sample Matt Jennings's Eggnog and Other Holiday Cocktail Options
Whether you are a fan of eggnog or not, we've got several options for libations.

Nothing says the holidays to some of us like the frothy sweetness of eggnog. Looking to make some at home? Chef Matt Jennings, who owned Farmstead in Providence and is opening a new restaurant called the Townsman in Boston in early 2015, recently offered up his own twist on the classic beverage:
“It's that time of year! I made my famous homemade maple eggnog for my management team this year — with a twist. I substituted Yamazaki, ten-year aged whisky for bourbon — and included some ground pink peppercorn along with the freshly grated nutmeg. It is outrageous!! You can substitute your favorite whiskey or bourbon if you can't find Yamazaki, and the peppercorn is just a suggestion. Here's my go-to New England Maple Eggnog recipe. Shake well and drink within forty-eight hours.
New England Maple and Whiskey Eggnog
Serves 12
INGREDIENTS:
12 eggs, separated — with no shells!
3/4 cup granulated sugar
3/4 cup real maple syrup
1 quart whole, organic milk (if possible)
1 1/2 quarts organic heavy cream (if possible)
5.5 cups Yamazaki ten-year Japanese whisky
Freshly grated nutmeg, to taste
Freshly ground pink peppercorns, to taste
DIRECTIONS:
In a tabletop, electric mixer, whip egg yolks until very thick and pale yellow. Gradually add sugar to yolks. Whisk in milk and 1 quart heavy cream. Add whisky, stirring constantly to combine.
Just before serving, beat egg whites until stiff peaks have formed. Fold gently into mixture. Clean bowl. Now, whip remaining 1/2 quart heavy cream until stiff, and fold in. Sprinkle with freshly grated nutmeg and freshly ground pink peppercorns.
Not a fan of eggnog or looking to get out of the house? Here are some other cocktails from around the state that we think will also warm you to your toes over the holidays:
Port-Tea Like It’s 1999. Ingredients: Mellow corn, port, meletti amaro, lemon, black tea. Cook and Brown, 959 Hope St., Providence, 401-273-7275, cookandbrown.com
Rosemary …(pause) Baby! Ingredients: Dorothy Parker American gin, Pierre Ferrard, dry Curacao, lemon rosemary syrup, dandelion bitters, egg white. The Dorrance, 60 Dorrance St., Providence, 401-521-6000, the dorrance.com
Up All Night. Ingredients: Sons of Liberty Uprising Whiskey, Bigallet China-China Amer, Borghetti Espresso liqueur, Carpano Antica Formula vermouth, angostura, orange and mole bitters. The Eddy, 95 Eddy St., Providence, 401-831-3339, eddybar.com
The Harbor Cask. Ingredients: Thomas Tew rum with orange liqueur, sweet vermouth and bitters. The Boat House, 227 Schooner Dr., Tiverton, 401-624-6300, boathousetiverton.com.
