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Amer A. Vargas Mixology Newsletter

The Modern Butlers’ Journal, April 2021, Let’s Talk about Mixology

Amer A. VargasLet’s Talk about Mixology

by Amer A. Vargas

PART 66: CREME EGG COCKTAIL

With Easter round the corner, why not have fun with some chocolaty concoction? On this occasion we take a look at, and a sip of, the Creme Egg Cocktail.

The recipe for this month is based on the suggestions made by  cocktail expert Simon Difford from the famous Difford’s Guide.

And as I mentioned above, chocolate will be present in this cocktail, together with other ingredients that will delight the palates of those who enjoy sweet and sugary drinks.

Also bear in mind that this recipe involves flavoring your vodka with vanilla, a process that must be completed at least two days (preferably a week) in advance of consumption, to ensure you get the best flavors and aromas out of a vanilla pod. To achieve this, simply cut a vanilla pod lengthways to expose the seeds and drop the whole pod into your vodka bottle, seeds and all. Then reseal the bottle but remember to shake it several times a day for the next few days (until done).

Here is the full list of ingredients you will need to make this Creme Egg Cocktail:

  • Chocolate to garnish the glass
  • 45 ml./ 1½ oz. of vanilla-flavored vodka
  • 15 ml./ ½ oz. «Licor 43» liqueur
  • 15 ml./ ½ oz. White Crème de Cacao
  • 15 ml./ ½ oz. Advocaat liqueur
  • 15 ml./ ½ oz. Single cream or half-and-half

This cocktail should be served in a coupe glass, as shown in the picture to the side.

Before you mix the ingredients, melt some chocolate and coat the rim of the glass.

Then add all the liquid ingredients in a shaker with ice and shake firmly for eight to ten seconds. Finally, strain the mix into the chocolate-rimmed coupe glass.

You can finish by garnishing with grated chocolate and even make a chocolate Creme Egg, that is, cut open a small, hollow chocolate egg and fill it with a little cream to represent the egg white and a dash of Advocaat  liqueur to make a pretend yolk. The whole presentation should look as depicted here.

Happy Easter… Cheers!

Images by Piqsels.com

Mr. Vargas is the Institute’s President—feel free to contact him via email, AmerVargas @ modernbutlers.com

The Institute is dedicated to raising service standards by broadly disseminating the mindset and superior service expertise of that time-honored, quintessential service provider, the British Butler, updated with modern people skills, and adapted to the needs of modern employers and guests in staffed homes, luxury hotels, resorts, spas, retirement communities, jets, yachts & cruise ships around the world.

Por Amer A. Vargas

Amer A. Vargas graduated with a Tourism Degree specializing in hotel management from CETT (Center for Tourism Studies) in Barcelona and spent the following decade in the service industry. Beginning as a waiter and then supervisor in high-end restaurants, he was next made responsible for raising service standards through staff training programs. After receiving further training as a butler, he worked as a butler and valet in private service as well as hotels in England and Europe.

During this time period, he translated the best-selling industry texts Butlers & Household Managers, 21st Century Professionals and Hotel Butlers, The Great Service Differentiators into Spanish and is currently creating butler training materials in the Spanish language.

As the Director of Spanish-speaking Markets, Amer is responsible for making the technology of butling available in private residences and hotels in the Spanish-speaking countries of the world. He provides consultation, placement, and training services in these countries.