Garnish:
Dust with freshly grated nutmeg
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE without ice and fine strain into chilled glass.
| 1 1⁄2 fl oz | Cognac VSOP |
| 1⁄2 fl oz | Tawny port (10 year old) |
| 1⁄3 fl oz | Demerara sugar syrup (2 sugar to 1 water) |
| 1 1⁄3 fl oz | Fuller’s Chiswick Bitter |
| 1 fresh | Egg (white & yolk) |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Our comment:
Full-bodied both describes this drink and how you’ll feel after consuming this very tasty meal of a drink.
History:
Adapted from a recipe created in 2015 by Markus Olsen at Ziloufs, Islington, London, England.
Markus’ original recipe uses equal parts molasses syrup and simple syrup in place of Demerara sugar syrup. It also contained 15ml/ 1/2 oz cream.
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