Homemade Egg Liqueur

Ingredients

12 whole

Egg
400 grams

Demerara Sugar
13.33 oz

Full-Fat Milk
3.33 oz

Heavy Cream
3.33 oz

Ethanol
1.67 oz

Astobiza Muni Astobiza Dry Gin
1.67 oz

Sandeman 20 Year
4 dashes

Vanilla Extract

Instructions

Combine all ingredients in a saucepan and cook for 10 minutes at 131°F (55°C), stirring as needed. Skim off any foam that forms on the surface. Transfer to a bottle and refrigerate. The liqueur keeps for up to 4 weeks.

About

A rich, custardy egg liqueur made with Demerara sugar, full-fat dairy, high-proof spirit, txakoli-based vermouth, and Pedro Ximénez sherry — the backbone of Quattro Teste's Bombardino.

Save this recipe

Download Bitters to save recipes and create your own collections.