Serve in a
Coupe glassGarnish:
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 |
| 1⁄2 fl oz | Warre's Otima 10yo tawny port |
| 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) |
Comment:
Full-bodied both describes this drink and how you’ll feel after consuming this very tasty meal of a drink.
About:
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.
