YOU ARE HERE: LAT HomeCollections


Cocktail: Figgy Pudding by Bill DiDonna and Charles Kelly

December 03, 2010

Although Echo Park is buzzing with bars, few are known for fancy mixology. Allston Yacht Club is the exception to the rule. Owners Bill DiDonna and Charles Kelly are constantly playing around with new drink recipes, infusing their own liquors and hand-crafting garnishes. They are big on seasonal drinks too. For the winter holidays they have added three festive cocktails to their drink menu, including a pleasantly creamy number called Figgy Pudding. Equal parts eggnog and bourbon make this a dessert cocktail guaranteed to weaken the knees and soothe the head.

Figgy Pudding by Bill DiDonna and Charles Kelly

11/2 ounces fig-infused bourbon *

1/2 ounce egg white

11/2 ounces eggnog

Nutmeg for garnish

Put the bourbon, egg white and eggnog into a cocktail shaker without ice and shake vigorously until the egg white fluffs up. Then ice the drink and strain into a martini glass. Grate some nutmeg on top.

*Fig-infused bourbon

12 ounces dried figs

1/2 cup sugar

2 bottles bourbon

Bitters and sweet vermouth (optional)

Chop the figs roughly, add to the sugar and bourbon. Use two bottles of bourbon; you can make Old Fashioneds from any leftovers. For extra kick, add a shake of bitters and a shake of sweet vermouth.

Allston Yacht Club, 1320 Echo Park Ave., L.A. (213) 481-0454

Los Angeles Times Articles