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This is a community recipe contributed by Sebastian Gosciniak.
Community recipes are not tested or verified by Difford’s Guide.
Published on 11th of February 2026
Serve in a Coupe glass
| 50 ml | Bourbon whiskey |
| 20 ml | Galliano Espresso Coffee liqueur |
| 30 ml | Exprè Caffè Italiano (or freshly made hot Espresso Coffee) |
| 4 barspoon | Mascarpone cheese |
| 5 ml | Frangelico hazelnut liqueur |
| 15 ml | Double cream / heavy cream |
| 1.25 ml | Monin Vanilla Syrup |
| 3 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
| 1⁄2 fresh | Egg yolk |
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