Thursday, December 21, 2017

Betsy Ross

A good colonial cocktail for a American colonial figure, the Betsy Ross has a lot of the spirits that we associate with old world cocktails. Cognac, egg yolk, port and nutmeg are the driving flavors, but they get help from a good bit of Angostura bitters and triple sec. These have the effect of tropicalizing the cocktail a little, or at least anchoring it in the new world scheme of the spice trade and the Caribbean islands.
  • 1 1/2  oz. brandy (cognac please)
  • 1 1/2 oz. ruby port
  • 1/2 tsp. sugar
  • 1 egg yolk
  • 3-5 dashes Angostura bitters
  • 3-5 dashes triple sec
  • ground nutmeg
Combine all ingredients except nutmeg in a shaker with ice. Shake and strain into a chilled cocktail glass. (For best results, shake the chilled ingredients without ice to achieve more egg yolk foam before pouring into the cocktail glass.) Dust with grated nutmeg. 

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at