Huckle my buff

Serve in

Garnish:

Freshly grated nutmeg

How to make:

Gently BLEND all ingredients on a slow speed, then warm in a saucepan, gently stirring with a whisk (or microwave for 30 seconds and stir), POUR into warmed glass. If you make several servings in one batch, keep warm and serve from a sous-vide or heated soup kettle at to 60°C.

Hazardous ingredients

Egg yolk is potentially hazardous to those with allergy or intolerance.

AKA:

Huckle-my-butt and Huckle-and-buff

Review:

To quote Jamie Oliver, "the Huckle-my-buff is not a Dodo, but a Phoenix".

History:

My adaptation of a recipe presented by Jamie Oliver and Jimmy Doherty on Friday 9th August 2013, at the Cabinet Room as their entry to the Difford's Guide Beer-tail Competition for London Cocktail Week 2013.

Also known as Huckle-my-butt and Huckle-and-buff, Huckle-my-buff is an early 18th century hot drink combining gin or cognac and beer. Jamie and Jimmy resurrected the Huckle-my-buff and gave it a modern twist with the use of nitrous oxide and a sous-vide in place of the traditional red-hot poker.

The Jamie and Jimmy recipe was as follows: whisk 1 fresh egg yolk, then slowly whisk in 20 grams muscovado sugar, 35ml cognac, 150ml Harvey's Stout beer and 0.8ml ginger juice. Pour mixture into a soda syphon, close and charge with nitrous oxide (laughing gas/N2O). Gently warm the filled cream whipper to 60°C in a sous-vide (water bath). Discharge warmed syphon into glass. Finish with freshly grated nutmeg.

Originally a punch still drink, Huckle-My-Butt appears in the Ending With "Party Mixes" chapter of W. C. Whitfield's 1941 Here's How Mixed Drinks.

Huckle-My-Butt
An old-timer in England.
1 quart Beer
½ pint Brandy
2 whole Eggs (beaten)
Sugar to taste, pinches of cinnamon, cloves and nutmeg.
Stir thoroughly.

W. C. Whitfield, 1941

Alcohol content:

• 1.3 standard drinks
• 8.41% alc./vol. (16.82° proof)
• 17.7 grams of pure alcohol