Josephine Baker

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

Ingredients

1 literal 1 Egg yolk · Other
1 Lemon peel (~2 sq inches)
1 tsp Sugar (raw sugar)
0.5 oz Apricot brandy (rothman & winter orchard apricot) · Brandy
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

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