I’m feeling a bit of a fascination with the use of whole eggs in cocktails at the moment. (You may have noticed that they’ve featured pretty frequently this month.) I really enjoy the texture and how well it carries darker spirits. This is a little flip we had with breakfast at home the other day. Plus we had this amazing dry cherry port that we’d picked up at Mountford Winery‘s cellardoor over Christmas.
Wild Turkey Rye, Mountford Winery Cherry Port, Angostura Bitters, whole egg, castor sugar.
On a side note, Claire, of Melbourne Gastronome has linked to our blog in her most recent post. Check her out if you’re in Melbourne, or planning a trip there. She’s developed an excellent visitors guide as well! (Melbourne Gastronome).