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
15ml Suze
10ml sugar syrup
one egg yolk
Dry shake first, then shake with ice. Dust with grated nutmeg.
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