← Back to search

Josephine Baker

Source: http://cocktailvirgin.blogspot.com/2009/10/josephine-baker.html

Ingredients

  • 1 literal 1 Egg yolk
  • 1 Lemon peel (~2 sq inches)
  • 1 tsp Sugar (raw sugar)
  • 0.5 oz Apricot brandy (rothman & winter orchard apricot)
  • 0.75 oz Port wine (ramos pinto ruby port)
  • 0.75 oz Cognac (couvoisier vs)

Instructions

Shake sugar, egg yolk, and port to dissolve the sugar. Add rest of ingredients and ice; shake and strain into a cocktail glass. Dust cinnamon powder on top. Recipe given as a ratio (1/2 : 1/2 : 1/3) for the Cognac, port, apricot brandy.

Entered October 6, 2009

Similar recipes

Coffee Cocktail
0.730

Whole egg (small or medium), Sugar, Cognac, Port
Queen Of Sheba
0.699

Curaçao (1 barspoon pierre ferrand), Maraschino (1/4 oz luxardo), Sweet vermouth (1 barspoon cocchi), Port (1 barspoon taylor fladgate ruby), Sherry (1/4 oz lustau east india solera), Drink brandy (1 1/2 oz foret), Sugar (1 barspoon), Egg yolks (1 yolk)
Sabath Cocktail
0.694

1 Egg, Sugar, Black coffee, Port wine (sandeman tawny), French brandy (château de plassons vsop)
The Gem
0.682

Drink brandy (1 oz pedro domecq fundador solera reserva), Drink santa cruz rum (1 oz plantation barbados 5 year rum), Sugar (none, used pineapple syrup as only sweetener)
Daisy Buchanan
0.677

1 Egg white, Crème de cacao (tempus fugit), Lime juice, Fernet branca, Aged rum (flor de caña añejo oro)
Alabazam
0.677

Wineglass brandy (1 oz martell vs), Lemon juice (1/6 oz), White sugar, Orange curaçao (1/3 oz senior curaçao), Angostura bitters (1/6 oz)
Coda
0.674

Whole egg, Demerara syrup (jaggery), St. elizabeth allspice dram, Lime juice, Neisson rhum blanc (jm rhum blanc), Ron pampero aniversario rum (plantation 5 year barbados)
Amour A La Francaise
0.671

1 Egg white, Crème de cassis (1/8 oz massenez), Simple syrup, Lemon juice, Ginger liqueur (king's ginger), Brandy (camus vs cognac)