Indulge yourself after a long, hard week with this creative and warming whisky, wine and egg yolk cocktail recipe by Dominique Cacioli from Melbourne’s, The Noble Experiment.
Drawing inspiration for the cocktail from her father, Dominique said: “I based Early Bird on a traditional hot toddy and an old Italian favourite, Zabaglione (Marsala, egg yolks and sugar), bringing together one tradition with another to create a drink he loves.”
60mL Glenfiddich 14 Year Old Rich Oak
30mL hot water
15mL fresh lemon juice
2 egg yolks
1 cup sugar
1/3 cup Marsala wine
1/3 cup cold water
- Add egg yolk, sugar, cold water and Marsala into a bowl and whisk lightly.
- Warm mixture by putting the bowl over a saucepan of hot water. Keep whisking the mixture until it turns into a light custard. Pour the hot mixture into an iSi thermo cream gun. Charge once and shake well.
- Add all other ingredients to a small whisky sipper and stir until mixed.
- Take the iSi thermo cream gun and add approx 45mL of the hot foam on top of the drink.