Huckle my buff
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: blend
- Glass: Toddy glass
- Garnish: Freshly grated nutmeg
- ABV: 6%
Ingredients
- Egg yolk — 1 fresh
- Harveys Porter 1859 — 5 oz (150 ml)
- Rémy Martin 1738 Cognac — 1 oz (30 ml)
- Ginger liqueur — ¼ oz (7.5 ml)
- Demerara / dark Muscovado sugar syrup (2 sugar to 1 water) — ¾ oz (22.5 ml)
How to make it
- Gently BLEND all ingredients on a slow speed.
- Warm in a saucepan, gently stirring.
- POUR into warmed glass.
A warm cocktail with egg yolk and cognac.
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