Egg, Port and Suze. Three ingredients meant to go together.
How to make an egg and port based drink less like a pudding? Simply add some rye whiskey for body and strength and an undercurrent of herbal flavours with Suze, a gentian based French aperitif dating back to 1889, which also works very well as a campari alternative in a negroni.
This combination works well as a digestif masquerading as a classic sweet post dinner drink but with a bite beneath the surface.
50ml Taylors 10 year port
20ml Sazerac Rye whiskey
10ml sugar syrup
one egg yolk
Dry shake first, then shake with ice. Dust with grated nutmeg.