DJ's Recipe

It Was Alchemy in a Glass, the Eggnog Was Beside the Point

By Noelle Videon

Alchemy” is often the overlooked part of the company’s name but is central to DJ Riemer’s outlook. This holistic approach has guided DJ, owner of Grove Street Alchemy, throughout his professional journey in food and beverage— driven by a natural prowess and curiosity for craft. 

In a sense, everything from working in a shared distilling space and creating meaningful relationships throughout Longmont, to winning the 2020 annual “Nog Off,” and now having his company Grove Street Alchemy as the only outside liqueur served behind Dry Land’s bar — and everything in between— was a touch of alchemy in and of itself.

Ironically, DJ doesn’t drink eggnog. When approached by Nels to enter the competition, then bar manager at 24 Carrot Bistro, he was undeterred. Even years earlier working in Washington, still personally indifferent to the holiday drink, he had developed a recipe which became the foundation for his competition winning eggnog.

“I just really tried to make the best eggnog I could, in spite of not drinking it,” DJ says.

The creation was buoyed by a love for the craft. For DJ, alchemy is the interplay of every element and experience surrounding the physical thing. It’s all the seemingly invisible parts. The process, the problem solving, an exploration of bringing unique combinations of flavors together, the connections and shared moments— all becoming a kind of gravity.

Still, if he did indulge in eggnog, this would be the one. 

There’s an extraordinary simplicity to the base, showcasing restraint and precision. He loved the idea of creating a stripped-down version of eggnog with accents. Fall spices such as nutmeg, cinnamon, allspice, ground clove, salt and pepper created a blanket of nuttiness he wanted to complement the vanilla and cream. Dry Land’s Silver Rum, with its warmer sugar notes and spice friendly character, lent itself perfectly to a more rum-style cocktail.   

Having been behind the bar in some capacity for 25 years taught him that excellence of what you’re serving is just a fraction of what makes the work meaningful. His first love in bartending was always the connection with people. Everything, including the freedom of creativity, the connection, the conversation and the community, became part of that equation. 

That alchemy still exists for DJ today. It has simply transformed, with Grove Street standing as the fullest manifestation of all of his experiences.

Ingredients

• 5 large, fresh grade AA eggs, separated
• 1/2 cup superfine sugar
• 12 fl oz. cups organic heavy cream
• 4-5 fl oz. rum or spirit of choice
• 3 tsp. pure almond extract
• 5 tsp. pure vanilla extract
• ½ tsp. freshly grated nutmeg
• ½ tsp. ground cinnamon
• 1/4 tsp. ground all spice
• 1/8 tsp. ground clove
• Pinch black pepper
• Pinch salt
  

Directions:

1. Separate eggs
2. Whisk yolks until stiff
3. Whisk egg whites with half the sugar until peaks form
4. Slowly fold the whites and yolks together 
5. Separately, whisk the cream with almond extract, vanilla, the other spices, and the remaining sugar in a bowl until stiff
6. Sloooowwwly fold in the cream with the egg mixture
7. Sloooowwwly add the rum or spirit of choice and stir gently
8. Refrigerate overnight
9. This will need to be whisked before serving
   

Garnish: grated nutmeg and cinnamon