Switch to the mobile version of this page.

Arkansas Times

Eat Arkansas

Archives | RSS

« Schlafly's Beer and Arkansas Times… | Fabulous foie gras from Ashley's »

Wednesday, November 28, 2012

Booze Is David Burnette, bartender at The Capital Hotel, the King of Nog?

Posted by Daniel Walker on Wed, Nov 28, 2012 at 10:00 AM

Courtesy of Southern Living/Ralph Anderson

Some may feel it begins with the first sight of Christmas trees, for others it’s the ludicrous behavior surrounding Black Friday, for others it’s the sultry sounds of Nat King Cole crooning the words, “chestnuts roasting on an open fire.” But for myself, nothing ushers in the beginning of the holidays like the sweet flavors of egg nog. Sure, you’ll put on 20 pounds just by sniffing the stuff a couple times, but who really cares? It’s the holidays, people…and what good is a New Year’s resolution without some extra holiday weight to shed?

Lovers of the nog will definitely want to become acquainted with Mr. David Burnette, bartender at The Capital Bar and Grill. For a while now, Burnette has been concocting his personal egg nog recipe and his skill has certainly not gone unnoticed. He has won Little Rock’s “Nog Off” competition located at the Historic Arkansas Museum for the last two years is now considered by many to be the “King of Nog.”

I caught up with Burnette to ask him what makes his nog so exceptional. He was kind enough to not only clue me in on some secrets in creating a great egg nog, he even provided us with a recipe.

Burnette reminds me that egg being incorporated into cocktails is certainly not a new thing, many traditional cocktails call for at least part of an egg. Says he, “A Whiskey Sour or a Ramos Gin fizz, for example, use egg whites to add froth. A 'Flip’ is a traditional-style cocktail utilizing a whole egg, white and yolk, to create a frothy, creamy result.”

Courtesy of The Historic Arkansas Museum

In Burnette’s egg nog recipe, he separates the egg yolks from the whites, pasteurizing the yolks, incorporating sugar, heavy cream, and whole milk, and gently cooking them up to a very specific temperature (160 F). He prefers the inclusion of Prichard’s “Sweet Lucy” as his choice of spirit. This is a bourbon-based liqueur with “a delicate balance of sweet and spirit to compliment the custard-like concoction.” If the only egg nog you’ve ever known has been poured from a carton bought at the grocery store, I’d encourage you to wrap your lips around a properly done, made-from-scratch version such as Burnette’s at the Capital Hotel.

The Capital Bar and Grill will be serving their egg nog throughout the month of December, beginning on the 1st. You can purchase it at the bar or by the bottle ($15 per liter). Burnette’s nog can also be attempted at home by following his recipe as published here by Southern Living, where it was featured as one of last season’s best holiday recipes.

You can also see Burnette go toe-to-toe with other worthy egg noggers at this year’s 8th Ever Nog-Off at The Historic Arkansas Museum on Third St. in Little Rock. The event will be held on Friday, December 14th from 5-8 p.m. and is free to the public. The Capital Hotel will be up against a number of other competitors which include The Copper Grill and Loblolly Creamery.

(The Capital Bar and Grill is located within The Capital Hotel located at 111 W. Markham St., Little Rock)

Tags: Egg Nog, David Burnette, Nog Off, Capital Hotel, Capital Bar and Grill

        
Tweet
Share

Speaking of...

The Governor's Culinary Challenge: Who made the grade?

May 7, 2013

by Daniel Walker and Michael Roberts

At the Governor's Culinary Challenge, a few chefs really brought their proverbial A-game, doling out some truly spectacular bites, but it was clear that a few of these culinary heavy-weights should rethink their strategy for next year. Here’s our breakdown of who made the grade and who fell a bit flat. /more/
The kitchen heats up at the Governor's Culinary Challenge

April 24, 2013

by Daniel Walker

The Governor’s Culinary Challenge is headed for the Capital Hotel April 29th. /more/
Arkansas Times Heritage Hog Roast preview

April 18, 2013

by Robert Bell, David Koon, Lindsey Millar, Leslie Newell Peacock and David Ramsey

Here's the recipe for the Arkansas Times' latest special event: Hundreds of pounds of slow-cooked, smoky, melt-in-your-mouth tender pork, cooked by a who's who of culinary experts from around Central Arkansas (and even one from Memphis). Craft beer and wine. And a veritable raft of great bands, including 2013 Times Musicians Showcase winners The Sound of the Mountain and the Grammy-nominated Cajun party-starters in Lost Bayou Ramblers. /more/
Another honor for chef Watkins

April 1, 2013

by Leslie Newell Peacock

She's the lone Arkansas nominee for a people's award from Food and Wine magazine. /more/
Travis McConnell runs the Capital bar while prepping Butcher & Public

February 28, 2013

by Lindsey Millar

The creator of the Capital Hotel's bacon program returns home to open his own place. /more/
More »

Comments (4)

Showing 1-4 of 4

Add a comment

Subscribe to this thread:

By Email

With RSS

Showing 1-4 of 4

More by Daniel Walker

Meet Blair Graves, a cheesemonger among us

There are few foods in this world as sublime as a fine cheese. Cheese is found in nearly every corner of our culinary infrastructure—appetizers, hors d'oeuvre, entrees, even desserts—you find it enriching nearly every corner of the menu. We catch up with one of Arkansas' most knowledgeable cheese mongers, Blair Graves, and get a glimpse into the mystical world of cheese.
- by Daniel Walker
- May 12, 2013
Chew on this: Sausages from Edward's Food Giant

Not the first place you might think of for extraordinary sausages, but Edward's Food Giant delivers big. Lots of variety and unbeatable prices. A special gem in the Little Rock food scene.
- by Daniel Walker
- Mar 14, 2013
More »