Garnish:
Dust with grated nutmeg
How to make:
SHAKE all ingredients with ice and strain into ice-filled glass.
| 2 1⁄2 fl oz | Camus VSOP Cognac |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 1 fresh | Egg (white & yolk) |
| 1⁄2 fl oz | Single cream / half-and-half |
| 2 fl oz | Milk (semi-skimmed/2% fat) |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Comment:
Lightly flavoured alcoholic egg custard. Also try swapping dark rum for the cognac.
