Address: 90 Wythe Ave.
Bartender Says: "This is a drink I came up with to satisfy diners who join us for a tasting menu, but aren't keen on drinking too much alcohol. One day, I asked a member of our team to juice every root vegetable in sight. The parsnips that we had were aged, which concentrated their flavor and made them very sweet. When I tasted the juice, it was so sweet and creamy that I immediately thought, "Eggnog!" —Eamon Rockey, General Manager/Partner
4 oz. Aged Pot-Stilled Jamacian Rum
2 grams grated nutmeg
1 gram mace
4 liters of parsnip juice
Use 2 grams of grated nutmeg and 1 gram of mace for every 4 liters of parsnip juice, and cook for 2 hours in water bath (it can be brought to a low simmer and immediately removed from the hear). Stir constantly to prevent juice from burning. Finish with freshly grated nutmeg and let cool. Add the 4 oz. of rum to 12 oz. parsnip base and aerate using a whipped cream canister charged with nitrous oxide. Serve in an 8 oz. rocks glass, chilled. Garnish with fresh nutmeg.