Every year, I struggle with the same concept: the winter cocktail. There are plenty of drinks that feature egg whites and cream, but they can end up with a thin texture or a chalky mouth feel. And what about that pesky leftover yolk? This decadent tipple delivers creaminess and punch, while also using up all those egg yolks I inevitably collect over time.
The Will 1 serving
1½ oz. Blanton’s bourbon
¾ oz. rich Demerara syrup (a 2:1 ratio)
½ oz. lemon juice
1 egg yolk
Cinnamon for garnish
• Combine the bourbon, Demerara syrup, lemon juice and egg yolk in a cocktail shaker and dry shake 15 seconds. Fill the shaker with ice and shake another 30 seconds. Double strain into a chilled cocktail glass and garnish with cinnamon.
This article appears in February 2015.