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.
12 ounces dried figs
1/2 cup sugar