How 'I Love LA' Loves Orange Wine and How Maxim Ruined Egg Nog
This post is probably going to irritate a few people. Merry Christmas!
Sunday was the messy season finale of I Love LA, one of my favorite shows of the last half of 2025. (Yes, it’s okay, this is a safe space, you can admit you love it, too.) I’ve seen a bunch of discourse on whether or not Rachel Sennott’s comedy depicts “the real LA”—and I am in no position to weigh in on that. I’ve also seen a few articles on the real-life spots where Maia, Tallulah, Alani, and Charlie eat and drink. But what I have not yet seen addressed is the wine. The wine—for those still moaning about how Gen Z hates wine—is very much a symbolic prop.
And yes, much of it is orange. Yep, if you’re an orange wine hater, you’re not going to necessarily love the I Love LA gang’s wines.
Right from the jump in episode one, Tallulah arrives unexpectedly to Maia’s apartment, grabs a bottle from the fridge, and asks "Do you have anything stronger than orange wine?” Wine fuels the lead-up to the coke binge and subsequent social media crisis in episode two, as well as the unhinged dinner in episode five, where Maia is nudged by her boss, Alyssa, to dump her boyfriend, Dylan. Maia even awkwardly carries a bottle of orange wine to a party at Elijah Woods’ house in episode four. Yes, it’s all subtle, but the wine is definitely, significantly there.
But which wines? Well, Sarah Parker Jang, Everyday Drinking’s French wine correspondent, is also a fan of the show. She did some A+ investigative work to ascertain the bottles featured in the show. Here are the top three:
2023 Wavy Wines LS Gris
The first bottle drained in episode one. It’s a blend of pinot gris (from Contra Costa) and chardonnay (from Redwood Valley) macerated on their skins for 11 days.
2024 Biddizza Skin Contact
Tallulah chugs it from the liter bottle in episode two. “Biddizza” means “beauty” in Sicilian dialect and this is a Terre Siciliane blend of catarratto and zibbibo from Terre Silciane. (It’s, of course, available at Erewhon).
Roberto Echeverria Miao Pet Nat Rosé
Maia brings this Chilean pet nat to the party at Elijah Woods’ house in episode four. It’s mostly chardonnay with a little bit of cabernet franc Chile’s Curico Valley.
By the way, all of these wines can be found for under $30, which may or may not have been on purpose.
Do You Think Egg Nog Is Gross? Try These Alternatives
Maxim, the infamous bro magazine, has ruined numerous things over the years. Some of you will soon count egg nog among those things.
But first, a confession: About a decade ago—during a strange detour in a career full of strange detours—I did a short stint writing about drinks for Maxim. Yes, I realize this puts a big dent in my feminist credentials (and erases whatever performative male vibes I was trying to establish above) but here we are.
So as December rolled around, I was asked to pitch holiday cocktail ideas. I suggested to my Maxim editor that we should do something new and exciting about egg nog, a spin on the old holiday staple: I’d write one of those lifestyle service journalism yarns where we “reconsider” and “reinvent” the egg nog into something cool and fresh.
My editor’s response was to email this clip from comedian Dave Attell, from his Skanks for the Memories album: “You know what egg nog really is? You’re not gonna want to hear it, but I’ll tell ya. It’s elf cum.” This was Maxim’s way of telling me that we would not be doing an egg nog article that holiday season.
To be fair, in the grand history of the American drinking, the combination of dairy and booze makes for a dubious chapter—Mudslides, White Russians, and Grasshoppers being perhaps the “best” of the bunch.
In fact, I would guess that the category of drinks mostly likely to be described as “gross” would have to be those that involve milk or cream or eggs or butter. But for some reason—and I cannot tell you why—people seem to want to drink booze and dairy during the holiday season. Who am I to stop them?
But allow me to offer some alternatives to egg nog. First, consider the Alexander—cream and crème de cacao mixed with brandy or any other spirit you want to make it with. I like it best with Cognac, but it’s also very nice with eaux de vie/schnapps (ie. real, dry fruit brandy). It’s also not bad with gin. Hell, try it with añejo tequila or mezcal and it might work, too. Just don’t forget the nutmeg.
Another option is the infamous Grasshopper cocktail—which is essentially an Alexander using crème de menthe. But in our version here, we replace the crème de menthe (which is also often gross) with Branca Menta, the minty cousin of the famously bracing Fernet Branca. I call this the cavalletta (Italian for grasshopper ofc) and the higher proof of Branca Menta makes this more drinkable than the classic Grasshopper, which is mostly dessert in a glass. Again, don’t forget the nutmeg.
Finally, if you’re willing to do a little more advance work, why not try serving a Hot Buttered Rum. As dairy products go, isn’t butter is so much more inviting than milk mixed with raw eggs? And when butter is mixed with spices and rum?
Or else just enjoy your egg nog!
Cavalletta
The traditional, infamous Grasshopper calls for creme de menthe and creme de cacao but this Italian version calls for Branca Menta. A number of Fernet or Branca Menta versions of the Grasshopper or Alexander exist online, but most call for a liqueur like Godiva or Tia Maria, which is way too sweet. Or they call for heavy cream, which is too cloying. Instead, use a decent-quality creme de cacao, such as Marie Brizard or Drillaud, and always go with light cream or half-and-half.
1 ounce Branca Menta
1 ounce creme de cacao
1 ounce light cream or half-and-half
Freshly grated nutmeg
In a cocktail shaker with ice, add the Branca Menta, creme de cacao, and light cream. Shake well, then strain into an old-fashioned or rocks glass (add an ice cube or two if desired). Grate a little nutmeg on the surface.
Hot Buttered Rum
Nearly everyone has heard of this cold-weather classic, but few have truly tasted it. Perhaps it goes without saying, but this must be served steaming hot, not lukewarm.
It is best to make the batter in advance so the spices have an opportunity to mingle. Be sure to remove the batter from the refrigerator several hours before serving to allow it to soften. The recipe for the batter makes enough for 10 to 12 servings; refrigerate in an airtight container for up to 1 month, or freeze for up to 2 months. For the rum, this works best if you use something with a little bit of age.
For the batter:
1 pound light brown sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
2 teaspoons cinnamon
2 teaspoons freshly grated nutmeg
1 to 2 teaspoons allspice
2 teaspoons vanilla extract
For each drink:
2 ounces rum
Boiling water, as needed
For the batter: Beat together the brown sugar, butter, spices and vanilla extract until well combined. Refrigerate in an airtight resealable container until ready to use.
For each drink: Combine 2 heaping tablespoons of the batter and the rum in a warmed coffee mug. Add boiling water to fill to the top, and mix well. Serve with a spoon.
The Classic Alexander
The Alexander is a versatile drink that every home bartender should break out during the holidays. It can be made with brandy, or pretty much any other spirit. I like Cognac, and it’s also a chance to use your schnapps/eaux de vie.
2 ounces brandy or any spirit of your choice
1 ounce light cream or half-and-half
1 ounce crème de cacao
Freshly grated nutmeg
Fill a mixing glass two-thirds full with ice. Add the spirit, then the cream and crème de cacao. Shake well and strain into a cocktail glass or rocks glass. Grate a little of the nutmeg on the surface.
I’m never going to drink egg nog (don’t like eggs). But it doesn’t deserve to be lumped together with mudslides & White Russians.
It’s far, far older than that. And it stands along syllabub. And zabaione is probably an Italian cousin.
Also, you left out Tom & Jerries, which have a devoted following. Probably especially in Wisconsin. (Part of my case for Wisconsin being the Rhode Island of the Midwest).