Speaking of exotic or antique drinks, the first thing that comes to mind is alcoholic cocktails of tropical origin. Modern bars or restaurants usually offer a standard assortment. Almost everywhere you can order “Bloody Mary”, “Black Russian” or “B 52”, but not every institution will understand the client who orders “Egg beer” or “Milk for the elderly”. That’s what Scotland calls the Aig-Leg cocktail. This is essentially the usual “Gogol-Mughal", which has been known in Russia since ancient times, but at the same time milk, and in some cases alcohol, is added to it.
The culture of drinking such drinks based on eggs and milk came to Europe in the XVII century. More precisely, this recipe has taken root well in France, where in the famous “Hariss Bar”, which has existed for more than a hundred years and has been engaged only in the sale of cocktails, you can buy “Centennial eg-leg” according to recipes of those times. At the same time, even real professionals in the preparation of this product argue that with a very small amount of ingredients and a fairly simple preparation technology, EG-foot requires a special approach to the selection of products and the order of mixing of the components.
To make such a cocktail, you will need eggs and milk. This is the basis of the drink, and the whole process will be to mix these components. Homemade eggs should be taken, because the yolk in them has its own unique taste and color. Instead of milk, many prefer to use cream, which also goes well with homemade eggs.
Talking about a certain proportion in the preparation of such a drink as “Aig-leg” actually does not make sense, since it will always turn out with a definitely new taste and have its own shade. Therefore, all the above norms can be considered very conditional.
For a festive drink (4 servings) you will need:
- 4 eggs;
- milk - 150 ml;
- ice cream (cream) - 200 ml;
- cognac - 100 ml;
- dark rum - 100 ml;
- chocolate liquor - 100 ml;
- coffee liqueur - 100 ml;
- sugar - 30 g.
In order to properly prepare the EG-foot, it is necessary to separate the egg whites from the yolks. Then pour the yolks into a separate container and beat them there, after which add milk, ice cream and all the alcohol. Then mix the resulting mixture thoroughly and set to cool.
At this point, you can beat the protein remaining from the eggs, along with sugar. We will put it with a hat on top of a chilled cocktail, and if desired, we can even decorate it with grated chocolate.
This “EG-foot” is most suitable for the holidays. It is served in a large scissors directly on the table. Although some people prefer to pour portionwise into low but wide glasses. Serve, after stirring a cap of protein. Typically, such a drink is consumed in cold form, but there are recipes where the prepared mixture needs to be heated, which many connoisseurs of national traditions react to very violently. Therefore, a hot drink has already been called in many places by a different name, and a whipped raw yolk with the addition of milk will always resemble a real cold Scottish “Eg-foot”.