Rodney Macuja
Porter syrup and a whole egg make a smooth, rich winter winner.
This drink is “almost like a chocolate Egg Nog”, says Molly’s Sam Carlini. The trick to nailing it at home, he says, is to make sure it’s well-strained with no little bits of ice. For the porter syrup, he brings a bottle of Anchor Steam beer to the boil, then adds 200 grams of demerara sugar and reduces the liquid by half. He advises letting the syrup cool before using it in the cocktail to avoid cooking the egg. Molly, Hobart Pl, Canberra, ACT
Chill your glass. Pour 45ml Flor de Caña 7 rum, 15ml demerara sugar syrup, 10ml crème de cacao, 30ml porter beer reduction, and a whole egg into a shaker. Shake the ingredients without ice, then add ice and shake again. Double strain the cocktail into your chilled glass through a Hawthorne strainer and a tea strainer. Garnish with a line of grated nutmeg and serve.
