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Serve in

Goblet...
1 fresh Egg yolk
2 fl oz Bacardi Ocho Anos (8 year old) Gran Reserva Rum
1 fl oz Yoghurt liqueur
½ fl oz Pedro Ximénez sherry
3 drop Angostura Aromatic Bitters
¼ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
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How to make:

BEAT egg yolk with sugar in base of shaker. Add other ingredients, SHAKE with ice and fine strain into chilled glass.

Garnish:

Grate tonka bean over drink.

Comment:

The grated Tonka bean adds a vanilla aroma to the surface of this drink.

Origin:

Created in 2010 by Erik Lorincz at The Connaught Hotel. London, England.

Nutrition:

310 Calories

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Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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