Serve in aSour or Martini/Coupette glass
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.
Egg yolk is potentially hazardous if used incorrectly.
Velvety smooth with hints of whiskey and pear.
Created in 2007 by Julian de Feral at Milk & Honey, London, England.