TGIF: The Early Bird Cocktail Recipe

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Indulge yourself after a long, hard week with this creative and warming whisky, wine and egg yolk cocktail recipe by Dominique Cacioli from Melbourne’s, The Noble Experiment.

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Drawing inspiration for the cocktail from her father, Dominique said: “I based Early Bird on a traditional hot toddy and an old Italian favourite, Zabaglione (Marsala, egg yolks and sugar), bringing together one tradition with another to create a drink he loves.”

Ingredients

60mL Glenfiddich 14 Year Old Rich Oak

30mL hot water

15mL fresh lemon juice

5mL honey

2 egg yolks

1 cup sugar

1/3 cup Marsala wine

1/3 cup cold water

Method

1. Add egg yolk, sugar, cold water and Marsala into a bowl and whisk lightly.
2. Warm mixture by putting the bowl over a saucepan of hot water. Keep whisking the mixture until it turns into a light custard. Pour the hot mixture into an iSi thermo cream gun. Charge once and shake well.
3. Add all other ingredients to a small whisky sipper and stir until mixed.
4. Take the iSi thermo cream gun and add approx 45mL of the hot foam on top of the drink.

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