The Coffee Cocktail
This cocktail was first printed in the 1887 reprint of Jerry Thomas’ “Bartender’s Guide” (the original was printed in 1862 and was the first cocktail book ever published). It is the ideal after dinner drink and will go a down a treat with any sweet dessert! Despite its name, the cocktail doesn’t actually contain any coffee, and was named as such because of its appearance when made correctly.
This drink contains cognac, port, sugar syrup, Angostura bitters and a whole egg. Don’t let the egg scare you, when the drink is prepared correctly the egg acts purely as an emulsifier to give a thick, silky mouthfeel and integrate the flavours of the other ingredients. We use Hennessy VSOP Cognac, Ramos Pinto Tawny Port and a small free range eggs. Sugar syrup can be made simply by adding a cup of boiling water to a cup of sugar and stirring until the sugar has dissolved, it is best to let it cool before adding it to the drink. Angostura bitters is the key ingredient to a lemon, lime and bitters and is stocked at most liquor stores.
15ml sugar syrup
2 dashes Angostura bitters
1 whole egg (free range or organic preferred)
The prepartion of this drink is the key to making it work. First add all the ingredients to a cocktail shaker. Then, using a fork or a milk frother, whisk the ingredients until the egg has combined with the other ingredients. Add ice and shake as hard as you can for 10-15 seconds. Strain the cocktail using a Hawthorn strainer and a tea strainer into a brandy baloon, wine glass or Irish Coffee glass. Garnish with fresh grated nutmeg.