Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Tawny port (10 year old) |
| 1 fl oz | Cognac VSOP |
| 1/2 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Egg (white & yolk) |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Review:
As the anonymous writer of the 1887 edition of the Professor's book comments, "The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients, but it looks like coffee when it has been properly concocted."
History:
Recipe adapted from Jerry 'The Professor' Thomas' 1887 The Bar-tender's Guide.
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