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Huckle my buff

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A warm, frothy drink built on porter and cognac, with gin for backbone and demerara syrup for a dark-sugar sweetness. Egg white gives it a soft body, and fresh nutmeg finishes it.

Method
Stirred
Glass
highball
Difficulty
Medium
Flavor Profile
Creamy
Dry
Herbal
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Egg White
1
Demerara Syrup
2.25 cl
Harveys Porter 1859
15 cl
Cognac
3 cl
Gin
0.75 cl
🌾 Contains gluten🥚 Contains egg

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Instructions

  1. Add the gin, egg white, cognac, Harveys Porter 1859 and demerara syrup to a blender and blend gently on a slow speed.
  2. Warm the mixture in a saucepan, stirring gently with a whisk, or microwave it for 30 seconds and stir.
  3. Pour into a warmed highball glass.
  4. Grate fresh nutmeg over the top.
  5. Making several servings at once: keep the batch warm at 60°C in a sous-vide bath or a heated soup kettle and serve from there.

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