Serve in aWine glass
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
|2 fl oz||Tawny port|
|1 fl oz||Cognac (brandy)|
|1/2 fl oz||Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)|
|1 fresh||Egg (white & yolk)|
Read about cocktail measures and measuring.
Egg (white & yolk) is potentially hazardous to those with allergy or intolerance.
As the 1887 edition of the Professor's book says, "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."
Adapted from a recipe in the posthumously published 1887 Jerry Thomas' Bar-tenders Guide (Jerry "The Professor" Thomas died 15th December 1885).
Coffee Cocktail.Jerry Thomas' Bar-tenders Guide, 1887
(Use a large bar-glass.)
Take 1 tea-spoonful powdered white sugar.
1 fresh egg.
1 large wine-glass of port wine.
1 pony of brandy.
2 or 3 lumps of ice.
Break the egg into the glass, put the sugar, and lastly the port wine, brandy and ice.
Shake up very thoroughly and strain into a medium bar goblet. Grate a little nutmeg on top before serving.
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 connected, and hence probably its name.