Zabaglione cocktail

Zabaglione cocktail image
Serve in
a Martini glass...
1 fresh Egg white
1 fresh Egg yolk
1½ shot Warninks Advocaat liqueur BUY
½ shot Martell VSOP Médaillon cognac BUY
1 shot Marsala superiore secco wine
¾ shot Freshly squeezed lemon juice
  • Display recipe in:
How to make:

Separately BEAT egg white until stiff and frothy and yolk until this is as liquid as water, then pour into shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Garnish:

None

Comment:

Like the dessert, this is sweet and rich with flavours of egg and fortified wine.

Origin:

Created by yours truly (Simon Difford) in 2003 and inspired by the classic Italian dessert, which incidentally derives its name form the Neapolitan dialect word 'zapillare', meaning 'to foam'.

More about this cocktail

shake with ice

Cocktail shakers & how to shake a cocktail

Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.

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When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow the liquid to be...

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