Pretty decent cocktail, I found that a dash of orange bitters really helps round out the sharp edges of the Slivovitz and Becherovka. I also like finishing it with an expressed orange peel, or even just a dropped slice to brighten the aromatics.

This cocktail really comes together with a dash of orange bitters to round out the sharp edges of the Slivovitz and Becherovka. Finish it with an expressed orange peel (or a dropped slice) to brightened the aromatics. 4/5 Pretty good.

Yes, that makes sense not to deviate from the original. But if you keep the sugar instead of a syrup, you better stick to the blender method. Anyway, have fun with testing it!

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

but I have adjusted the recipe for myself (a modern single serve version):

1 egg
30 ml Anejo Tequila
40 ml Amontillado Sherry
10 ml Rich Syrup
30 ml Heavy Cream
2 drops Saline solution

(Feel free to delete this if it's not needed. Thanks!)

No rush! It's true that J.M. does larger batch recipe,
but he shared also a recipe for two, and I just divided it for one serve with a rich syrup instead of sugar,
so no blender is needed:

1 large egg
1.5 oz/40 ml rich syrup (instead of 37.5g sugar)
1 oz/30 ml añejo tequila
1.25 oz/ca 40 ml Amontillado sherry
3 oz/90 ml whole milk
2 oz/60 ml heavy cream

(Feel free to delete this if it's not needed. Thanks!)

Not long ago in Berlin, I was in a Peruvian restaurant with my girlfriend, we ordered Seviche, which in this case was more like a cold sour soup with bits of fish, rather than a minced fish in sour dressing and ordered a Pisco sour with it, which was definitely with 30ml Lime juice and both of us were over-soured after few sips and bites already. I'm telling you those modern US sour specs are not made for a regular European and I wonder, if they're used to drink a battery acid for an aperitif over there.

I love the specs, I do even drier one, but I'd happily sip this one, mine is 40-50/10/7.5
If I'd have couple of standard American daiquiries with 30 ml of lime juice, I'd have have very acid stomach, irritated mouth and mainly I wouldn't feel any flavour of the spirit! Who wants to drink a cordial with rum?

Hello Difford's team,
just curious, how come the famous Clyde Common's Tequila-Sherry Eggnog (J.Morgenthaler) is not listed on Difford's? I think it's much better than the 'regular' ones. Cheers!