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Egg Yolk Maraschino and Brandy Cooler
English documentary drink adaptation of printed Filippini No3260; historical quantities and modern controls distinguished. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-3260. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Health Canada recommends pasteurized egg products in unheated drinks; alcohol and ice do not establish a safe raw egg endpoint. Limites : Pasteurized yolk texture and spirit layering/strain remain untested. Modern food safety: use only commercially pasteurized egg products suitable for this uncooked use according to the manufacturer; follow labelled handling, keep cold preparations refrigerated at 4°C or colder and serve promptly. If a suitable product is unavailable, do not substitute untreated raw egg. Alcohol is not pasteurization. Texture and finished yield remain unmeasured.
Method
Steps
Step 1
Place one measured pasteurized yolk equivalent and half-teaspoon powdered sugar in schooner glass; beat well. Add half-pony maraschino and one pony brandy, fill with clean cracked ice and mix thirty-second source guide. Strain into claret glass and serve cold.
Step 2
Preparation information: Cracked ice for mixing/straining; schooner glass fill.
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