| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 1/2 fl oz | Tawny port |
| 1/3 fl oz | Demerara/Muscovado/brown sugar syrup (2 sugar:1 water) |
| 1 1/3 fl oz | British bitter ale |
| 1 fresh | Egg (white & yolk) |
Read about cocktail measures and measuring.
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.
Allergens:
Recipe contains the following allergens:
- British bitter ale – Cereals containing gluten
- Egg (white & yolk) – Eggs
Review:
"Full-bodied" both describes this cocktail 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.
Alcohol content:
- 1.2 standard drinks
- 15.64% alc./vol. (31.28° proof)
- 17.2 grams of pure alcohol
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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