You’ve probably had an egg white in your cocktail once or twice before, or if your tastes are anything like my own, you regularly gravitate to them. But how about a whole egg?
Now don’t shy away, because adding a whole egg to this particular cocktail from the good folks at PDT in New York adds a whole new level of richness and complexity. I remember being so surprised when I first made this cocktail at home, personally I always delight in the addition of apricot liqueur in a cocktail, but rarely have I entertained mixing it with Hennessy, let alone a whole egg.
The Apricot Flip is especially welcoming to consume in the winter months, when cozying up to the fire is your preferred Friday night activity. At first this recipe might come off a little advanced, however, it’s actually pretty easy to make at home if you have a fine strainer.
So go on, give it a try now.
INGREDIENTS
2 oz Hennessy
¾ oz Apricot Liqueur
½ oz Simple Syrup
1 Whole Egg
METHOD
Combine above ingredients in a cocktail shaker. Dry shake for a few seconds. Re-shake mixture with large chunks of ice for about a minute. Double strain into a chilled Nick and Nora glass and garnish with freshly grated nutmeg.
