Full Scotch-Irish Breakfast

Maple syrup, lemon curd and a whole egg are shaken with rye whiskey and stout beer in the Full Scotch-Irish Breakfast. It's mixologist Bill Norris's tribute to the Scotch-Irish pioneers who were the first to distill whiskey in America.

  • Total Time:
  • Servings: 1

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Ingredients

  • 2 ounces rye whiskey, preferably Bulleit
  • 1 ounce stout beer, such as Guinness
  • 1/2 ounce pure maple syrup
  • 2 teaspoons lemon curd
  • 2 dashes of mole bitters
  • 1 large egg
  • Ice
  • Small pinch of freshly grated nutmeg, for garnish

How to make this recipe

  1. In a cocktail shaker, combine all of the ingredients except ice and the garnish and shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled coupe and garnish with the nutmeg.
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