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[Photo: Lizz Schumer]

The Publican in Chicago was inspired by a European beer hall, serving locally-sourced, farmhouse fare with a bit of urban style. Bartender Matt Poli created this sophisticated take on a traditional nog, which follows that same ethos. It has a deeper, more complex profile than your standard creamy holiday tipple: the A-go Flip is what would happen if eggnog left the farm for the big city, then came back for a family gathering, bringing a few tricks up its sleeve.

Having a party? The flip uses a whole egg, so no fussy separating yolks and whites here. Just dump the whole thing in, shake once, ice, shake twice, and serve. It's an easy execution that tastes like auld lang syne: the best of worlds old and new.

Demerara syrup adds a deep and slightly nutty sweetness, cut by a long pour of spicy Angostura. Rum and rich PX sherry are about equally balanced here, with figgy, nutty notes from the sherry latching into the smoky, oak-aged rum. This is a sip and savor sort of drink.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer.

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