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Umami Eggnog from Matthew Biancaniello

December 17, 2012|By Betty Hallock
(Betty Hallock / Los Angeles…)

Matthew Biancaniello, often referred to as a cocktail chef, recently left his post as head bartender at the Roosevelt Hotel's Library Bar in Hollywood. But he and his cocktails haven't vanished.

"I'm taking a break and using this time to really tap into my creativity," Biancaniello said at a recent one-night-only appearance at Soho House, where he notably applied his farmers market approach to holiday eggnog.

Using candy-cap-mushroom-infused bourbon and chanterelle-infused cream, he shook up a savory, just-sweet-enough, frothy eggnog cocktail, topped with a grating of fresh nutmeg and served in a crystal coupe.

"You got the eggnog?" asked one drinker hovering at the bar. "It's like nothing I've ever tasted before. It's insane!"

Umami Eggnog

Note: From Matthew Biancaniello. For the candy cap bourbon: For every ounce of bourbon, use 1 ounce of candy cap or shiitake mushrooms to infuse for 5 to 7 days; then strain. For the infused cream: Heat 1/2 ounce chanterelles and 2 pints cream in a saucepan over low heat until the cream just begins to bubble; set aside for 20 minutes, then strain. Candy cap and chanterelle mushrooms are available at farmers markets and To make agave syrup, mix equal parts agave nectar and hot water.

2 ounces candy cap mushroom bourbon

2 ounces chanterelle-infused cream

1 ounce agave syrup

1 egg

Freshly grated nutmeg, for garnish

In a shaker with ice, vigorously shake the mushroom bourbon, chanterelle-infused cream, agave syrup and egg. Pour into a cocktail glass, grate fresh nutmeg over the top and serve immediately.


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