We know it's Easter, but we're going to try and avoid any unnecessary egg puns. Which will be hard when we're giving you a cocktail recipe served with an egg shell resting on egg white froth. But we digress – the Fluffy Tail is one of a few dynamite Easter cocktails created by South Place Hotel's head bartenders Angel de Sousa and Roland Varga, and we're teaching you to make two of them at home. Click here to see them – they're cracking. (Damn.)
South Place's Easter cocktail
Here's a cracking Easter cocktail from the folks at South Place Hotel
- By Mike Gibson -
Preparation time 5 mins
Cooking time 5 mins
- 1 egg white
- 10ml Madalena port
- 40ml Johnnie Walker Black Label
- 25ml lemon juice
- 15ml simple syrup
Add all the ingredients to a shaker and shake well (without ice). Once all the ingredients are well mixed, shake again with ice. Add the mixture to a chilled glass and float half an egg shell on top. Carefully pour the port into the egg shell and enjoy.
Fluffy Tail is available at South Place Hotel over the Easter period; see southplacehotel.com for more details.