Ingredients
Listed recipe quantities, before ice dilution. Ice, equipment and garnish are additional.
| Ingredient | Amount | Role |
|---|---|---|
| Tawny Port | 45 ml | Wine-based flavour and length; sweetness depends on the product. |
| Cognac | 30 ml | Base spirit: flavour and alcoholic structure. |
| Simple Syrup | 7.5 ml | Sweetener or flavoured sweetener; concentration matters. |
| Egg | 1 whole | Fresh or pantry ingredient: follow the stated preparation and unit. |
Method
- Combine all of the ingredients in a cocktail shaker.
- Dry shake to emulsify the egg.
- Add ice and shake until chilled.
- Double strain into a chilled cocktail glass.
Glass: Coupe
Garnish: Garnish with some freshly grated nutmeg.
Bar Assistant catalogue · Open recipe source