Sid James Flip

  • 50ml Saffron Infused Beefeater Gin
  • 25ml Pedro Jimenez Sherry
  • 10ml Spiced Sugar (as before)
  • 1 whole egg

To make Saffron infused Beefeater, infuse 5-6 strands of Saffron in a bottle of Beefeater overnight and then strain.

Lightly beat the egg in a bowl. In a pan heat the Gin, Sherry and Sugar until almost boiling. Then add a small amount to the egg and stir. Then add the rest little by little so as to avoid scrambling the egg. Finally when all the egg is incorporated pour the mix from one pan to another to mix and serve while still hot. Dust with grated nutmeg.

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