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What's Up Magazine

Drink of the Week

Dec 23, 2014 04:00PM ● By Cate Reynolds
Eggnog Martini by Iron Rooster

Rhea’s Rundown

The Iron Rooster, which was recently opened in downtown Annapolis, has great new seasonal additions to their menu including this eggnog martini and peppermint bark French toast. Serve them up to friends and family or stop by the Iron Rooster if you don’t feel like the hassle in the kitchen.

Ingredients – Makes 1
  • 1.25 ounces vanilla bean infused wild turkey 101 bourbon
  • 1 ounce simple syrup
  • 2.25 ounces eggnog

Combine. Shake. Strain. Serve in ginger snapped rim and top with a sprinkle of nutmeg.

Peppermint Bark French Toast by Iron Rooster

French Toast Batter
Ingredients – Serves 4
  • 7 eggs
  • 7 ounces heavy cream
  • ¼ teaspoon salt
  • 2 teaspoons cinnamon
  • ¼ vanilla bean
  • 4 ounces brown sugar
  • 1 teaspoon vanilla extract

Beat egg, vanilla and cinnamon, sugar, and salt in shallow dish. Stir in cream.
Dip bread in egg mixture, turning to coat both sides evenly.
Cook bread slices on lightly greased nonstick griddle or skillet on medium heat until browned on both sides.

Peppermint Bark

Melt 1 pound of chocolate over a double boiler.
Add crushed candy canes (used desired amount, the more candy, the more peppermint).
Pour over a cool sheet pan, and let mixture cool and harden.
Cut into chunks and top over French toast.

Rhea Torreon
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