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Sekai Gohan
Death Flip: Melbourne Whole-Egg Cocktail with Tequila and Chartreuse
Ingredients
| Ingredient | Amount | Role |
|---|---|---|
| Blanco tequila, 100% agave | 1 oz (30 ml) | The base spirit, with green agave notes |
| Jägermeister | ½ oz (15 ml) | The bitter herbal and anise backbone |
| Yellow Chartreuse | ½ oz (15 ml) | Warm herbal depth and honeyed sweetness |
| Vanilla syrup or simple syrup (gomme), made with 2 parts sugar to 1 part water | 1 dash, 1½ tsp (7.5 ml) | Rounds off the bitterness |
| Whole egg (white and yolk) | 1 | Body, creaminess and the foam |
| Freshly grated nutmeg | 1 pinch | Aroma on top of the foam |
| Ice | As needed | Chills the drink during the second shake |
Steps
1Chill the coupe and set out the nutmeg
Put the coupe in the refrigerator or freezer before you do anything else. Wash the shaker, strainers and jigger, and lay them out dry. Set the whole nutmeg and the grater on a small board next to where you'll serve the drink. The glass is ready when the bowl feels cold all over in your hand.
2Add the egg, spirits and syrup to the shaker
Crack the egg into a small bowl first, so you can check it and pick out any bits of shell. Then slide the whole egg into the shaker, white and yolk together. Measure in 1 oz (30 ml) tequila, ½ oz (15 ml) Jägermeister, ½ oz (15 ml) Yellow Chartreuse and 1½ tsp (7.5 ml) syrup. Add no ice yet. The shaker now holds one whole egg and four measured liquids, with no shell in it.
3Dry shake without ice
Close the shaker firmly and hold a folded towel under it. Shake hard, with no ice, so the egg and the spirits combine. This dry shake builds the fine, stable foam. Without ice, the liquid can move freely enough to beat air into the egg. Open the shaker and look. You're done when the mixture is pale, frothy and even, with no streaks of yolk.
4Add ice and shake again, hard
Open the shaker and add ice on top of the frothy mixture. Close it again firmly. Shake hard a second time to chill the drink and give it a little dilution. Stop when the outside of the shaker is very cold and beaded with condensation.
5Fine strain into the chilled coupe
Take the coupe out of the cold. Fit the Hawthorne strainer on the shaker and hold the fine strainer over the glass. Pour through both, so any ice shards and threads of egg stay in the mesh. Serve it straight up, with no ice in the glass. It's right when a smooth, pale layer settles under a thick, even foam head.
6Grate nutmeg over the foam
Hold the whole nutmeg and the grater right over the glass. Grate a pinch onto the foam just before you serve it. The foam holds the nutmeg on top, so it's the first thing you smell as you lift the glass. You're done when fine brown flecks cover the foam and the warm spice reaches you before the first sip.