Garnish:
Float raspberry and dust with grated nutmeg
How to make:
DRY SHAKE (without ice) all ingredients. Add ice, SHAKE again with ice and fine strain into chilled glass.
| 1 3/4 fl oz | Tawny port (10 year old) |
| 2/3 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 1/2 fl oz | Suze gentian liqueur |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 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:
A rich after-dinner, dessert-style cocktail.
History:
Created in 2010 by Rufus at the Hide Bar, London. England.
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