AEMO Cocktail Recipe & Ingredients - AdultBar

AEMO Cocktail

Ingredients

40ml

Amaretto Liqueur Marionette

30ml

Egg Yolk

30ml

Milk Hot

10ml

Orgeat Syrup

Heat Cubes

Pastry Zeeuwse Bolus

9% Alcohol By Volume

18 Proof

0.8 Standard Drinks

Method - Shaken - Cold

Warm heat cubes and bar shaker.
Add all ingredients to shaker.
Quick shake to mix.
Fine strain into glass.
Good with a zeeuwse bolus pastry.
Heavenly

AEMO: australian energy market operator

Served

Shaken

Cold

Saucer Glass

120ml, 5oz, 12cl

Amaretto Liqueur Marionette - Marionette Amaretto Liqueur is formed with almonds from the Keen familys orchards on the Murray macerated with a lick of golden sugar and a dash of salt.

Amaretto Liqueur Marionette

Egg Yolk - Yoke of an egg used for golden and emulsifed cocktail making.

Milk Hot - Hot milk is a white liquid produced by the mammary glands of mammals and warmed to the temperature between 60C to 70C or 140F to 158F and never boiled.

Orgeat Syrup - Orgeat syrup is a syrup that is sweet and made from sugar almonds and rose water also orange flower water.

Heat Cubes - Heat cubes are like ice cubes but differ as they can be warmed and used with warm shaken cocktails and warm stired cocktails using convective heat transfer.

Pastry Zeeuwse Bolus - Zeeuwse Bolus pastry is a sweet pastry consumed warm the sticky gooey and tender bolussen consist of flour milk salt sugar yeast and butter.

Pastry Zeeuwse Bolus

AEMO is heavenly medium cocktail at 0.8 standard drinks. Shaken with 40ml amaretto liqueur marionette and 30ml egg yolk with 30ml milk hot as well as 10ml orgeat syrup and served with sweet dishes. Just warm heat cubes and bar shaker then add all ingredients to shaker and quick shake to mix. Fine strain into glass and good with a zeeuwse bolus pastry and served in a saucer glass cold.

aemo amaretto liqueur marionette egg yolk milk hot orgeat syrup heat cubes pastry zeeuwse bolus

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