Hot Fernet Flip

34 oz Fernet Branca
34 oz Allspice Dram, St. Elizabeth
1 oz Gin, Plymouth
12 oz Honey syrup (2 parts honey to 1 part water)
1   Egg yolk
3 oz Water (between 140 -€“ 155 degrees Fahrenheit))
1 pn Nutmeg (Freshly ground)
Combine Fernet Branca, Allspice Dram, gin, honey syrup, and egg yolk in shaker. Shake hard without ice for at least 15 seconds. Stir vigorously with a wisk while slowly adding hot water. Continue to stir for a few seconds to create a nice froth. Pour carefully into center of serving glass (or liquid will leave residue on glass). Garnish with a dusting of fresh ground nutmeg.
Enjoyed at Ba Bar, Seattle
From other users
  • A lot of work to not cook the egg and ugly in the glass. Tasty though. — ☆☆☆
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