The Perfect Old Fashioned for a Festive Christmas Night

Bar Sardine’s Brian Bartels shares a stout Old Fashioned and a flavorful deviled egg recipe for a holly jolly good time.

 old fashioned bar sardine wisconsin map

photography by MICHAEL WILTBANK

After the gifts are unwrapped, the trips to family and friend’s homes have been made, and the leftovers are stacked neatly in the fridge, it’s time for a little holiday nightcap. Bar Sardine’s Brian Bartels has the quintessential cocktail paired with black garlic deviled eggs for a festive Christmas night. All the frantic Christmas shopping, baking, and hosting is over. Relax and enjoy it. That is, until next year.

 old fashioned brian bartels

photography by MICHAEL WILTBANK

 old fashioned bar sardine with orange zest

photography by MICHAEL WILTBANK

2 oz. Virgil Kaine Rye Whiskey
1/4 oz. Maple Syrup
2 dashes Angostura Bitters
2 dashes Fernet Branca Amaro

Stir; serve on the rocks with an orange peel

 old fashioned garlic black deviled eggs

photography by MICHAEL WILTBANK

Directions for the hard-boiled eggs:
Boil eggs for 9 minutes; allow eggs to cool, then peel
Allow peeled eggs to dry
Submerge dried, peeled hard-boiled eggs in soy sauce
Let eggs soak in soy sauce for 6 hours; then remove

Ingredients for the black garlic yoke filling:
2 T Black Garlic
1 ½ teasooon squid ink
3 Tablespoons shallots, diced
Zest of 1 Lemon
1 ½ teaspoon lemon juice
1 ½ Cup soy mayonnaise

Garnish halved egg with 1 drop of Sriracha and a slice of pickled ginger (optional, can be store purchased)

 old fashioned bar sardine white hanging pots

photography by MICHAEL WILTBANK

For more information about Bartels and Bar Sardine and its sister restaurants, visit

Published on December 25, 2016 - 7:00am EST

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