Garnish:
Dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 1 1/2 fl oz | Bourbon whiskey |
| 3/4 fl oz | William pear liqueur |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 1/2 fl oz | Single cream / half-and-half |
| 2 dash | Angostura Aromatic Bitters |
| 1 fresh | Egg yolk |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Hazardous ingredients
Egg yolk is potentially hazardous if used incorrectly.
Review:
Velvety smooth with hints of whiskey and pear.
History:
Created in 2007 by Julian de Feral at Milk & Honey, London, England.
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