The Viennese Hour

Have you ever wanted a special beverage at the conclusion of a lovely evening, a “little something” but not a steaming cup of coffee OR a heavy, cream-based dessert drink? We think we have it here: CV ORIGINAL RECIPE

The Viennese Hour

To an ice-filled shaker, add:

4 ounces freshly-brewed coffee (cool to room temperature)

1.5 ounces Amaretto liqueur (we favor Luxardo’s)

1/3 ounce Jagermeister

1 fresh egg white

Shake vigorously; you’ll be glad you did. Strain the richly-foamed results into a cocktail glass. Garnish with a sophisticated cookie or sweet.

And now a word about raw eggs:

Fresh, uncooked eggs have been a part of cocktail history since the days when these drinks functioned as medicine or fortifying meal substitutes to be taken in the morning, in order to get you through the day. They add silkiness and body to a well-balanced cocktail. In fact, you can make a drink very rich and creamy and non-dairy by using a nutritious, protein-providing egg. We use only fresh eggs from local providers who have happy chickens with names. But if you’re nervous about these things, pasteurized egg whites and even whole eggs are available at most large supermarket chains. Be undaunted in your quest for the perfect cocktail!

One Response to “The Viennese Hour”

  1. Sounds yummy. I can never decide if I would like coffee or an after dinner drink. Problem Solved. I do consider myself less concerned with typical food concerns, however I was always curious about the raw eggs used today. 🙂

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