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.
Like the dessert, this is sweet and rich with flavours of egg and fortified wine.
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'.
Approximately £0.00 per cocktail *
Add to basket
* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.
Refrigerate ingredients then LAYER in chilled glass by carefully pouring in the order listed.
Christmas Pudding & Custard Cocktail
SHAKE all ingredients with ice and fine strain into chilled glass.
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.
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...
Foams can be applied to the surface of a cocktail, the aroma and flavour of which usually contrast with that of the drink beneath, so adding complexity. These foams are made by a...
If you missed The Art of Shim by Dinah Sanders now would be a good time to invest, because vermouth, amaro, sherry and port have cemented themselves as brilliant base ingredients...
There’s no glossing over it, the 1980s were grim for cocktail culture. Bar owners opted for mechanical solutions to a bartending skills deficit. Rather
With its earthy herbaceous flavours, tequila makes for a both versatile and interesting cocktail base spirit. Traditionally mixed with orange (think triple
Copyright odd firm of sin 2017. All rights reserved