Introduction
Mulled Egg-Wine is a cocktail that transports you to a time of opulence and tradition. Inspired by the illustrious William Terrington, this posset-style drink combines the rich, nutty notes of sherry with the warmth of spices, creating a comforting yet sophisticated blend. It's a cocktail that feels like a warm embrace, perfect for cozy evenings or festive gatherings.
The origins of Mulled Egg-Wine can be traced back to the 19th century, where it was a popular choice among the elite. William Terrington, known for his innovative approach to mixology, brought this delightful concoction to prominence. The drink's unique combination of eggs, sherry, and spices offers a taste of history with every sip, making it a fascinating addition to any cocktail repertoire.
An interesting tidbit? The use of eggs in cocktails, known as posset, dates back to medieval times, where it served as both a drink and a remedy. Mulled Egg-Wine carries on this tradition, merging culinary and medicinal practices into a single glass. Whether you're a history buff or a cocktail enthusiast, this drink is sure to pique your interest.
Ingredients
To craft the perfect Mulled Egg-Wine, gather the following ingredients, each contributing to its rich and aromatic profile:
- 3 Lemon: The lemon peels add a bright citrus note, balancing the richness of the sherry.
- 0.375 cup Superfine Sugar: Superfine sugar dissolves easily, providing a smooth sweetness to the cocktail.
- 1 cup Spice Mixture: A blend of spices, such as cinnamon and cloves, infuses the drink with warmth and depth.
- 3 dashes Bitters: Bitters add complexity and enhance the overall flavor profile.
- 2 Large Eggs: Eggs lend a creamy texture and traditional posset style to the cocktail.
- 8.5 oz Palo Cortado Sherry: Palo Cortado Sherry offers a nutty, caramelized character that complements the spices.
- 1 Fresh Nutmeg: Freshly grated nutmeg adds a fragrant and festive touch.
Instructions
Follow these steps to create a Mulled Egg-Wine that showcases the art of mixology:
- Prepare an oleo-saccharum with lemon peels and sugar.
- Combine all ingredients in a mixing bowl and mix with a handheld blender.
- Pour into sherry glasses and garnish with freshly grated nutmeg.
Tips
- Ensure your lemon peels are free of pith to avoid bitterness in the oleo-saccharum.
- For best results, use fresh spices for a more vibrant and aromatic flavor.
- When mixing, blend until smooth to achieve a creamy consistency.
- Garnish with freshly grated nutmeg right before serving to maximize its aroma.
Conclusion
Mulled Egg-Wine is more than just a cocktail; it's a journey through time and taste. Its rich flavors and historical roots make it a standout choice for those looking to explore something unique in the world of beverages. Whether you're hosting a dinner party or simply enjoying a quiet evening, this drink promises a memorable experience.
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Mulled Egg-Wine recipe adapted from The Dead Rabbit Drinks Manual by Sean Muldoon and Jack McGarry.
