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Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Goblet glass
- Ice: Ice
- Garnish: Grate tonka bean over drink.
- ABV: 23%
Ingredients
- Egg yolk — 1 fresh
- Havana Club 7yo rum — 2 oz (60 ml)
- Yoghurt liqueur — 1 oz (30 ml)
- Pedro Ximénez sherry — ½ oz (15 ml)
- Angostura Aromatic Bitters — 3 drop
- Sugar syrup — ¼ oz (7.5 ml)
How to make it
- BEAT egg yolk with sugar in base of shaker.
- Add other ingredients.
- SHAKE with ice and fine strain into chilled glass.
A cocktail with egg yolk and rum.
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