|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 blue above.
Egg (white & yolk) is potentially hazardous if used incorrectly.
Full-bodied both describes this drink and how you’ll feel after consuming this very tasty meal of a drink.
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.