Cocktail

Bombardino Hot Scotch

Mary Anne Porto & Quattro Teste

Ingredients

1.5 oz

Dewar's 12 Year

or other blended Scotch
4.25 oz

Homemade Egg Liqueur

see component recipe
1 oz

Salted Cream

see component recipe
1 dash

Nutmeg opt

freshly grated; or cinnamon or chocolate

Instructions

Using a sous vide or hot water bath, warm the Scotch and egg liqueur separately to 140°F (60°C). Pour the warmed Scotch into a heat-safe glass, then add the warmed egg liqueur. Float the salted cream gently over the top. Finish with freshly grated nutmeg, cinnamon, or chocolate as desired.

About

A Basque-Italian riff on the classic Alpine ski resort warmer, this hot cocktail layers house-made egg liqueur—enriched with txakoli vermouth and sherry—with blended Scotch, all finished with a pour of lightly salted whipped cream and a dusting of warm spices.

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