• Recipes
  • Chefs
  • How to Cook
  • Features
  • Competitions
  • Search by ingredient, dish or cuisine

    Popular

    Search history

    Chicken

    Lamb

    Salmon

    Venison

    Sea Bass

    Duck

    Michelin

    Vegetarian

    Dessert

    Cod

Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Courses
  • Dish type
  • Diets
  • Cakes and Baking
  • Occasions
  • Cuisine
  • Everyday and easy
  • Seasonal
Meat and Poultry
Fish and Seafood
Courses
Dish type
Diets
Cakes and Baking
Occasions
Cuisine
Everyday and easy
Seasonal
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Knife skills
  • Cakes and baking
  • Sous vide
  • Pickling
  • Chef tricks
Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks
|

Peated egg

by Adam Gray
  1. Peated egg
Item 1 of 1
★ ★ ★ ★ ★
Not yet rated

Nebojsa Kutlesic, head mixologist at Adam Gray's Skylon, offers his take on a whisky sour with this peated egg cocktail recipe. He recommends using Bruichladdich Port Charlotte whisky to achieve the desired peaty flavour.

First published in 2015
discover more:
Related Recipes
Not feeling this? See related recipes.

Ingredients

Metric

Imperial

Peated egg

Garnish

SAVE RECIPE

Equipment

  • Boston glass and shaker
  • Rocks glass

Method

1
Fill a shaker up to halfway with ice cubes. Add the whisky, cordial, lemon juice and egg white. Seal with a lid or Boston Glass and shake hard for 30 seconds
2
Fill a rocks glass with ice cubes and pour in the contents of the shaker, including the ice. Garnish with glacé cherries and lemon twist
First published in 2015
DISCOVER MORE:
Adam Gray

Adam Gray pulls off classic British flavours with grace, intelligence and admirable lightness of touch.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more

NAVIGATE

FOLLOW

SITES

© Great British Chefs 2024