BISMARCK

Name: BISMARCK
Ingredients: 2 teaspoons Vanilla Cordial (Originally '2 teaspoonfuls'.); 1 yolk Egg yolk (Use a fresh, pasteurized egg for safety. Originally '1 yolk of an Egg'.); 1 tablespoon Benedictine (Quantity estimated to cover the yolk as directed. Originally 'covered with Benedictine'.); 1 ounce Kümmel (Originally '1/2 Wineglass'. A standard wineglass was approx 2 oz, so 1/2 is 1 oz.); 1 dash Angostura bitters (Originally '1 light dash Angostura Bitters'.)

This visually striking layered cocktail, known as a Pousse-Café, showcases the bartender's precision with distinct bands of color and flavor. A rich egg yolk is suspended between sweet vanilla cordial, herbal Benedictine, and aromatic Kümmel, creating a complex drink from the pre-Prohibition era. The careful layering ensures each ingredient remains separate, offering a unique textural experience and a sophisticated presentation.

Ingredients

2 teaspoons Vanilla Cordial (Originally '2 teaspoonfuls'.)
1 yolk Egg yolk (Use a fresh, pasteurized egg for safety. Originally '1 yolk of an Egg'.)
1 tablespoon Benedictine (Quantity estimated to cover the yolk as directed. Originally 'covered with Benedictine'.)
1 ounce Kümmel (Originally '1/2 Wineglass'. A standard wineglass was approx 2 oz, so 1/2 is 1 oz.)
1 dash Angostura bitters (Originally '1 light dash Angostura Bitters'.)

Instructions

1Pour the Vanilla Cordial into the bottom of a sherry wine glass.
2Carefully slide the egg yolk into the glass so it rests intact on top of or within the cordial.
3Gently pour the Benedictine over the back of a bar spoon to cover the egg yolk completely, taking great care not to break the yolk.
4Using the same spoon technique, carefully float the Kümmel on top of the Benedictine, ensuring the layers do not mix.
5Top with a light dash of Angostura Bitters. Serve immediately, ensuring the colors remain separate.