SAN FRANCISCO, Calif. –
At Scoma’s Restaurant in San Francisco, this holiday season ‘s batch of eggnog began 11 months ago.
The process typically starts in late January, just after the previous year’s celebrations are over. Nearly a thousand egg yolks, gallons upon gallons of heavy cream and roughly $1,000 worth of vanilla beans are mixed with sugar and a mega-cocktail of sherry, brandy and aged rum. The concoction is then stored at 34 degrees Fahrenheit (1 degree Celsius) and and gets stirred weekly for months.
Is it worth the wait? Customer Phil Kenny seems to think so.
“It’s a wonderful, specialty drink,” Kenny said of Scoma’s recipe, which has been honed in recent years to take advantage of the boozy beverage’ s aging process. “This takes eggnog to a different level.”
Kenny and his wife, Laurie, aren’t …