- 25ml sugar syrup
- 45ml armagnac or cognac
- 2 small eggs
- Freshly grated nutmeg or ground cinnamon, to serve
Prep: 5 mins + chilling | Cook: nil
1. To make your sugar syrup, tip 100g raw cane sugar into a small pan. Add 100ml cold water. Set on a medium heat and warm till the sugar dissolves. Turn the heat up and simmer for 2 mins. Take the pan off the heat and let the syrup cool. You can store the syrup in the fridge in a sterlised jar or tub for up to 1 month.
2. Chill 2 coupe glasses by putting them in the freezer for 15-30 mins, or filling with ice and setting aside for 5-10 mins.
3. Half-fill a large cocktail shaker with ice. Pour in the armagnac, sugar syrup and crack in the eggs. Seal and shake well for 30 secs-1 min to chill. Strain into the chilled coupe, discarding any ice that's in the glass. Dust over a little grated nutmeg or ground cinnamon and serve.
4. Be Raw Egg Aware
This cocktail contains a raw egg, so it's not suitable for the elderly or anyone with a compromised immune system.