|1 fresh||Egg yolk|
|2 fl oz||Bacardi 8 year old rum|
|1 fl oz||Yoghurt liqueur|
|1⁄2 fl oz||Pedro Ximénez sherry|
|3 drop||Angostura or other aromatic bitters|
|1⁄4 fl oz||Giffard Sugar Cane Syrup|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Egg yolk is potentially hazardous if used incorrectly.
The grated tonka bean adds a vanilla aroma to the surface of this drink.
Created in 2010 by Erik Lorincz at The Connaught Hotel, London, England.