Name: Huckle my buff
Total time: 6 min
Cuisine: Cocktail
Ingredients: 1 fresh Egg yolk; 150 ml Porter beer; 30 ml Cognac (brandy); 7.5 ml Ginger liqueur; 22.5 ml Brown sugar syrup

Huckle my buff
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Serve in a Toddy glass

Ingredients:
1 fresh	Egg yolk
5 oz	Porter beer
1 oz	Rémy Martin V.S.O.P. cognac
¹⁄₄ oz	Ginger liqueur
³⁄₄ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)

Read about cocktail measures and measuring

Garnish: Freshly grated nutmeg

How to make:

Gently BLEND all ingredients on a slow speed, then warm in a saucepan, gently stirring with a whisk (or microwave for 30 seconds and stir), POUR into warmed glass. If you make several servings in one batch, keep warm and serve from a sous-vide or heated soup kettle at to 60°C.

Allergens:

Recipe contains the following allergens:

Egg yolk - Eggs
Porter beer - Cereals containing gluten

Review:

To quote Jamie Oliver, "the Huckle-my-buff is not a Dodo, but a Phoenix".

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AKA: Huckle-my-butt and Huckle-and-buff

History:

My adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013, at the Cabinet Room as their entry to the Difford's Guide Beer-tail Competition for London Cocktail Week 2013.

Also known as Huckle-my-butt and Huckle-and-buff, Huckle-my-buff is an early 18th century hot drink combining gin or cognac and beer. Jamie and Jimmy resurrected the Huckle-my-buff and gave it a modern twist with the use of nitrous oxide and a sous-vide in place of the traditional red-hot poker.

The Jamie and Jimmy recipe was as follows: whisk 1 fresh egg yolk, then slowly whisk in 20 grams muscovado sugar, 35ml cognac, 150ml Harvey's Stout beer and 0.8ml ginger juice. Pour mixture into a soda syphon, close and charge with nitrous oxide (laughing gas/N2O). Gently warm the filled cream whipper to 60°C in a sous-vide (water bath). Discharge warmed syphon into glass. Finish with freshly grated nutmeg.

Originally a punch still drink, Huckle-My-Butt appears in the Ending With "Party Mixes" chapter of W. C. Whitfield's 1941 Here's How Mixed Drinks.

Huckle-My-Butt
An old-timer in England.
1 quart Beer
½ pint Brandy
2 whole Eggs (beaten)
Sugar to taste, pinches of cinnamon, cloves and nutmeg.
Stir thoroughly.
W. C. Whitfield, 1941

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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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G. M. Genovese

29th February 2024 at 20:30

Hmm. There's a small variety of specs and techniques mentioned in this article... I stuck to the recipe above, using Founders Porter, Barrow's Ginger, and a homemade Jamaican demerara syrup... My lazy twist was to dry shake everything except the porter, then dump it all plus the porter into a saucepan to warm... Eh, I liked this. I'm intrigued by the extra flair of preparation, but my attempt was satisfying enough. (29 Feb 2024, 3:30p)

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