Knickerbein
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
52
1/3
sherry wine glass
vanilla (extract)
Ingredient: vanilla (extract)
What it is: AdditiveFlavoring derived from orchids of the genus Vanilla native to Mexico. Vanilla extract is an alcoholic or occasionally glycerol solution, both pure and imitation forms of vanilla contain at least 35% alcohol.
1
egg
(the yolk only)
Ingredient: egg
What it is: AdditiveBird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.
Bénédictine
Substitution:
Chartreuse
Substitution:
Chartreuse (yellow)
to cover the egg
Ingredient: Bénédictine
What it is: LiqueurHerbal liqueur invented by Alexandre Legrand (who later changed his name later to Alexandre Le Grand) in the 19th century and produced in France. The recipe contains 27 plants and spices.
1/3
sherry wine glass
Kirschwasser
or Cognac
Ingredient: Kirschwasser
Also Known As: Kirsch What it is: BrandyClear, colorless fruit brandy traditionally made from double distillation of morellos, a dark-colored cultivar of the sour cherry. Less sweet than other cherry brandies it is often served cold in a small glass as an apéritif. It's also used in mixed drinks.
4
to 6
drop
Boker's bitters
(Use a Sherry wine glass.)
Ingredient: Boker's bitters
What it is: BittersBrand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
Particular care must be taken with the above drink, the same as with Pousse Café, to prevent the liquors from running into each other, so that the yolk of the egg, and the different liquors are kept separated from each other.
