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How come more bartenders don’t make their own eggnog?

They seem to make everything else from scratch these days, from tinctures to sour mixes, custom ice cubes to homemade bitters. Yet when Christmas comes, mixologists, like most families hosting in-laws, resort to that supermarket goop out of the carton, which they then mix with the cheapest booze on their shelves.

Well, there are serious noggers out there. They want the real deal. And they demand to be heard.

Some bar hoppers, for instance, have declared Dec. 16 Nog Crawl night, a gathering that has picked up steam through the power of social media. They have convinced Rob Roy and Barrio to feature eggnog that Monday, and they have also convinced Sun Liquor, which never serves its famous eggnog before Christmas Eve, to release a few batches early.

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Sun, of course, is largely responsible for opening the eyes of Seattleites to what the best eggnog can taste like. Two years ago, the Capitol Hill drink spot made 60 gallons available on Christmas Eve and Day — and it still sold out in under 48 hours. It has gotten popular enough that this year Sun bottled its eggnog to sell ($48 a liter).

The secret is that Sun Liquor ages its nog (egg, cream, milk, sugar and some booze), storing it for 30 days in the fridge. The result is it’s less fluffy, the booze more integrated with the rich, milky texture.

Patrons just have to be told to take small sips for fear they will just keel over in drunken delirium they pound them so fast.

Once you’ve tried it, you’ll never want the store-bought variety again.

And if you want to get in on the Nog Crawl, there’s a schedule. I told you this was serious stuff. At 7 p.m., some bar hoppers plan a gathering at Rob Roy in Belltown to sample its barrel-aged beer-nog. At 8 p.m. the nog party heads to Capitol Hill to Sun Liquor Distillery, to get a preview of Sun Liquor’s signature nog. At 9 p.m. the group hopes to stumble to Barrio to taste a tequila eggnog that’s been aged in a French oak barrel.

You are, of course, free to sample them at your own pace that Monday.

Tan Vinh: 206-515-5656 or On Twitter @tanvinhseattle

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