Cecil Pick-Me-Up Cocktail
The Yolk of 1 Egg
1 Glass Brandy (2 oz Pierre Ferrand Ambre)
1 Teaspoonful Castor Sugar
Shake well and strain into medium-size wine glass and fill balance with Ayala (Louis Bouillot, Cremant de Bourgogne Rose ”Perle d’Aurore”, a bit past its prime.) Champagne.
This is quite eggy.
It is tasty, and all. Still the first impression is a big taste of egg yolk.
Later the champagne and brandy make themselves apparent.
Weird, really. A breakfast drink, I suppose!
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.