I made this one because I wanted to try something else with Anisette. This recipe appealed because the inclusion of an egg seemed old fashioned. I also figured that an anisette drink with egg or cream might be nice, since the aniseed taste would become very mellow. The name is also kind of cool. It is hard to imagine bunch of stock brokers wandering into a bar and ordering this though. I guess brokers had different tastes a hundred years or so ago.

Recipe:

1 1/2 oz white port

1/2 oz gin

1/4 oz sweet vermouth

1/4 oz anisette

1 egg

Shake with ice and strain into a wine glass. The recipe suggests using a cocktail glass, but depending on the size of the egg this may be a little small. Since 19^th century eggs were smaller than eggs today, you could also consider using only half an egg.

This thing tastes more like a vermouthy wine flip than anything else. The anisette does not come through much at all. It is there, but very much in the background. I won’t be rushing to make this again in a hurry, but it is a good drink if you feel like something unusual. I think I might prefer it with a little less vermouth and a little more anisette though.

This entry was posted on Sunday, March 11th, 2007 at 6:18 am and is filed under Recipes, anisette, eggs, gin, port, sweet (Italian), vermouth. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.