Sevilla Cocktail (No. 2)
1/2 teaspoonful Powdered Sugar. (1/2 teaspoon caster sugar)
1 Egg (1 Large Egg)
1/2 Port Wine. (1 1/2 oz Warre’s Warrio Port)
1/2 Bacardi Rum. (1 1/2 oz Havana Club Anejo Blanco)
Stir (I shook) well and strain into cocktail glass.
Stir this cocktail? Nearly every other drink in the book they direct you to shake, but this one has a whole egg and they tell you to stir? Ridiculous!
Didn’t particularly care for this drink, despite it being merely spitting difference from the thoroughly enjoyable Coffee Cocktail. Not sure what is up with that. I think maybe a darker rum might make it more enjoyable.
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.