Opening their doors just over three years ago in the heart of South Austin, Still Austin Whiskey Co. has a lot to be proud of. Not only are they known for their sustainably sourced and locally crafted spirits, they were also the first distillery to open within city limits since Prohibition.

We’re proud to have them as our presenting sponsor—as well as the location—for our next Front Porch Session on Dec. 29 featuring Shinyribs’ Kevin Russell & The Shiny Soul Sisters. Before we live-stream the performance, Still Austin is also providing free booze to pair with the show. (RSVP here to try out their new Straight Bourbon Whiskey.)

For those that fall in love with the taste, we suggest buying a bottle and trying out the recipe below.


Still Austin Whiskey’s Still Nog


2 c. milk

1/2 tsp. ground cinnamon, plus more for garnish

1/2 tsp. ground nutmeg

1/2 tsp. pure vanilla extract

6 large egg yolks

1/2 c. granulated sugar

1 c. heavy cream

1 c. Still Austin Bourbon



In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.

Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.

Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)

Remove from heat and stir in heavy cream and refrigerate until chilled.

When ready to serve, garnish with fresh ground nutmeg.

*It’s okay to cheat and buy your favorite bottled eggnog (we love HEB’s Eggnog!) instead of the above directions. Just add Still Austin Straight Bourbon, a pinch of cinnamon, grated nutmeg and call it a festive day!