Aging Your Own Cocktails at Home Is the Perfect Winter Project | Eater
"The bar's beverage director, Nicholas Bennett, maintains an aged eggnog program—sometimes aging batches for up to three years—and explains that alcohol breaks down egg proteins and strands to create a softer, more drinkable flavor; scientists consider properly aged eggnog safe, and Bennett even documented his experiments in a playful instructional video featuring puppets." - Jaya Saxena
