This drink is a bold interpretation of the traditional festive eggnog, and its velvety smoothness with pops of complex coffee and spices is truly a treat for your tastebuds. The whisky and Christmas mince pie mix makes for a warming satisfying flavour, while the sherry ties everything together with its rich spice notes and sweetness. We recommend using organic, free-range eggs, giving them a good rinse before cracking them, and ensuring the egg is thoroughly whisked so you get an even amount of yolk and white.
A Bonny Wee Flip
45ml Talisker 10 year old single malt infused with mince pie filling
30ml cold-brew coffee
15ml Pedro Ximénez sherry
30ml whisked egg white and yolk
75ml Lyle’s Golden Syrup
A pinch of toasted crushed almonds with cinnamon, to garnish
To make the mince pie infused whisky, add 200g of mince pie filling to 700ml whisky and stir well to begin the infusion. Vacuum seal and place in a sous vide for one hour at 55°C. Remove, allow to cool, then strain, using a Superbag and finally re-bottle.
Add all to a shaker with cubed ice, shake hard and double-strain into a Glencairn glass.
Drink created by Jason Clark, author of The Art & Craft of Coffee Cocktails.
