Every workweek , we tackle the weirdest recipe we can find inJerry Thomas ’s Bartenders Guide . flex out they did things other than back then .
Recipe # 165 in theBartenders Guideis describe as a “ delicious Gallic café deglutition . ” Cafés , apparently , used to be a draw different back in the 1800s , because after make it and booze it , we can safely say that you wo n’t be seeing it at your localStarbucksany prison term soon .
The first step was to “ fill a small vino glass midway full with Maraschinoliqueur . ” If that does n’t seem shameful to you , just mention the whimsey to your local mixologist and watch him or her squirm . We ’d never seen a cocktail recipe that called for more than an ounce of the viscous sweet liqueur , which is typically used only as a modifier . This recipe called for approximately three oz. . But we put our faith in Mr. Thomas and fill three Champagne flutes ( one for each stave member who volunteered to drink the finished product ) halfway as learn .
Next , the recipe read : “ Put in the virtuous yolk of an egg . ” While we have no job with bare-assed ballock in cocktails — we love aRamos Gin Fizzor aRum Flipas much as the next juicer — we usually like to commingle them into the drinks rather than just plop them in whole . But before we could snap an egg , we hit a snafu .
take ahead we watch that Thomas instructed us to , “ besiege the yolk with vanilla affable . ”
Alas , there was no vanilla liqueur in view . We decided to extemporize and make our own .
The first whole step was to make a vanilla simple syrup with equal parts water and white carbohydrate , and two raw Madagascar vanilla extract beans that had been halve and scraped .
We cook our syrup on a hot plate in the photo studio and , unlikepast Jerry Thomas experiments , no onecomplained . As the vanilla bonce odour waft lazily around , it excite up memories of invigorated - from - the - oven pies melting scoops of glass cream .
We stashed the sirup in the refrigerator to cool , then strained the vanilla beans out . For our cordial we added a 2:1 ratio of vanilla syrup to Wray & Nephew overproof Jamaican rummy . With our cordial finished , we returned to our eggs . We cracked them over a sports stadium and gently separated the whites , trying to keep the yolks absolutely intact . Tilting the first Champagne flute , we slid the egg yolk into the glass . It floated , a white-livered orb in a sea of cherry tree liqueur .
Then we slowly poured our vanilla affable into the flute , coat the egg vitellus . We repeated the physical process with the other glasses .
The concluding step was to dash a touch of cognac onto the egg . Dashing cognac out of a full - sized cognac bottle proved more difficult than dashing bitters , but , thanks to some branch strong point and thumb pressure , we set about it done .
The Pousse l’Amour was complete .
Despite the lack of instructions from the Bartenders Guide , we adjudicate the drink should be sipped at first and then , inRocky Balboafashion , finished by downing the testicle . The challenge was to not intermit the yolk in the deglutition or on your face .
The first sip was n’t bad .
There was a skin senses of the blue funk from the rum - establish syrup at first , fall out by soft ripples of cherry red and vanilla . It savor like a cold piece of cerise pie onto which someone accidentally spill a glass of vanilla extract vodka .
While the limpid part of the drink was pleasant enough , the raw egg yolk egg taunted us with every sip , sliding closer and closer to our rim .
Eventually , only the yolks remained . Just do it , we told ourselves . It ’s protein . It ’s salutary for us .
And one after the other we did .
Two of us refused to chew the yolk , swallowing them whole instead . The cold , wet eggs slide down our esophagi with a couple of gulps .
One audacious Supercall staff member , Nick , jaw and broke his egg yolk . Nick is gourmand for penalization . In the past tense , he was downright elated aboutdrinking a Whopperrito milkshake . He was not so pleased with this decision , though . Here is his reaction :
And , just like that , we had inhibit the Pousse l’Amour .
Nick : “ It was terrify . ”
Justine : “ I ’m actually not angry at this drink . ”
Dillon : “ I really did n’t want to do that . ”
We ’re still not wholly indisputable what Jerry Thomas was attempting to achieve with the Pousse l’Amour , but we think he would be proud of our valiant execution .
