Broken Spur Cocktail
Broken Spur Cocktail
1 Egg Yolk
2/3 White Port (2 oz Quinto do Infantado White Port)
1/6 Dry Gin (1 oz Tanqueray)
1/6 Gancia Vermouth (1 oz Cinzano Rosso Vermouth)
1 teaspoon Brisard (sic.) Anisette (1 teaspoon Anis del Mono Dulce)
Shake well and strain into cocktail glass. (Garnish with freshly grated nutmeg. - eje)
Once again, my poor grasp of fractions betrayed me. I thought the vermouth seemed a bit heavy in the flavor profile.
This would be more accurate:
1 Egg Yolk
1 1/2 oz White Port
1/2 of 3/4 oz Dry Gin
1/2 of 3/4 oz Sweet Vermouth
1 teaspoon anisette
The drink seemed a little flat to start out with. The nutmeg, (not pictured), punched it up greatly, and I highly recommend adding it as a garnish.
The drink itself is one of the better eggey flip-ey things I’ve tried. Liked it much more than I expected.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.
