Garnish:
Grate tonka bean over drink.
How to make:
BEAT egg yolk with sugar in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
| 1 fresh | Egg yolk |
| 2 fl oz | Caribbean blended rum aged 6-10 years |
| 1 fl oz | Yoghurt liqueur |
| 1/2 fl oz | Pedro Ximénez sherry |
| 3 drop | Angostura Aromatic Bitters |
| 1/4 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Egg yolk – Eggs
- Yoghurt liqueur – Dairy
- Pedro Ximénez sherry – Sulphur Dioxide/Sulphites
Review:
The grated tonka bean adds a vanilla aroma to the surface of this drink.
History:
Created in 2010 by Erik Lorincz at The Connaught Hotel, London, England.
Alcohol content:
- 1.7 standard drinks
- 20.6% alc./vol. (41.2° proof)
- 23.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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