Friday night cocktail: The Coffee Cocktail
When the Christmas season rolls around, there are two cocktails that make their way into increasing rotation in my bibulous life. One of them is the Coffee Cocktail, mostly because we always have a bottle of port in the house at Christmas; it goes in our fruitcake.
If you’re not a regular denizen of the online cocktail-o-sphere, the presence of raw eggs in this drink may seem a little off-putting at first. Rest assured that the risk of getting sick from raw eggs is fairly low, and the rewards are worth it. And really, what do you think goes in eggnog? (Not the stuff in cartons at the grocery store; I mean the real deal.) In fact, the whole family of “Flips,” drinks with whole eggs, is worth exploring. My favourites are the sherry flip, whiskey flip and the famous Cynar flip. But the Coffee Cocktail tops them all.
Of course, if you’re still not convinced – or if you’re immune compromised – you can always pasteurize your eggs first by cooking them in a 57°C water bath for 2 hours.
There’s really no good reason this drink is called a Coffee Cocktail, since there’s no coffee in it, it doesn’t taste like coffee, and it doesn’t even look like coffee. (Maybe if you used a tawny port?) But it plays the role of coffee quite nicely, as a rich, sweet closer to a nice meal, maybe in lieu of dessert.
How to make a Coffee Cocktail
- 1 whole egg
- 1 oz. Cognac
- 2 oz. ruby or late-bottled vintage port
- 1 tsp. sugar
Crack the egg into a shaker, then add all the other ingredients. (Adding the egg first prevents splashing.) Add lots of ice, and shake long and hard to make sure the egg is well combined. Strain into the glassware of your choice, then top with some freshly grated nutmeg.