Name: Zabaglione Cocktail
Total time: 2 min
Cuisine: Cocktail
Ingredients: 1 fresh Egg white; 1 fresh Egg yolk; 45 ml Advocaat liqueur; 15 ml Cognac (brandy); 30 ml Marsala Secco (dry); 22.5 ml Lemon juice

Zabaglione Cocktail
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Serve in a Martini glass

Ingredients:
1 fresh	Egg white
1 fresh	Egg yolk
1 ¹⁄₂ oz	Advocaat liqueur
¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
1 oz	Marsala Secco (dry)
³⁄₄ oz	Lemon juice (freshly squeezed)

Read about cocktail measures and measuring

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.

Allergens:

Recipe contains the following allergens:

Egg white, Egg yolk, Advocaat liqueur - Eggs

Hazardous Ingredients:

Recipe contains the following hazardous Ingredients:

Advocaat liqueur

Review:

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

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History:

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

More cocktails by Simon Difford

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.