Huckle my buff

Difford's Guide
User Rating

Ingredients

Barware

Toddy glass
Measuring jigger
Mixing glass
Bar spoon

Nutrition

There are approximately 232 calories in one serving of Huckle my buff.

Styles & Flavours

Bartender

Huckle my buff image

Serve in a

Toddy glass

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), then 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.

1 fresh Egg yolk
5 fl oz Harveys Porter 1859
1 fl oz Cognac
14 fl oz King's Ginger Liqueur
34 fl oz Demerara sugar syrup (2 sugar to 1 water)
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Hazardous ingredients

Egg yolk is potentially hazardous if used incorrectly.

Comment:

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

About:

Our adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013 at Simon Difford’s Cabinet Room in London as their entry to the diffordsguide 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.

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