This cocktail recipe from Greg Buttera of Chicago’s Sportsman’s Club is dry-shaken with an egg for a super creamy and frothy mouthfeel. The warm and spicy notes of Averna Amaro are enhanced by Angosturra Bitters, honey, and nutmeg for a delicious and comforting holiday libation.
- 2 ounces Averna Amaro
- 1 ounce gin
- 1 teaspoon honey syrup (3 parts honey to 1 part warm water; stir to combine)
- 12-15 dashes Angosturra Bitters
- 1 whole egg
- 1 ounce heavy cream
- Freshly grated nutmeg
Combine all ingredients in a shaker tin and shake briefly without ice to combine. Fill shaker with large, solid ice cubes to fill the tin and shake again, vigorously, for 10-15 seconds. Strain into a snifter or small highball glass. Garnish with a dusting of freshly grated nutmeg.