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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
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