Ingredients
30ml
Brandy Plum Pecsetes
30ml
Apricot Liqueur Tamborine Mountain
15ml
Port Wine
10ml
Sugar Syrup
15ml
Egg White
100ml
Ice

22% Alcohol By Volume
44 Proof
1.7 Standard Drinks
Method
  1. Add all ingredients to shaker.
  2. Dry Shake.
  3. Add ice to shaker.
  4. Shake until fluffy.
  5. Strain into glass.
  6. Appealing
Served
Shaken
Cold
Saucer
120ml, 5oz, 12cl
Brandy Plum Pecsetes - Pecsetes Slivovitz Plum Brandy is a sweet and rich plum flavours give way to a dry and fiery finish.
Brandy Plum Pecsetes
Apricot Liqueur Tamborine Mountain - Tamborine Mountain Apricot Liqueur
Apricot Liqueur Tamborine Mountain
Port Wine - Port wine is fortified wine also called vinho do Porto in the style of port is produced with distilled grape spirits with wine.
Port Wine
Sugar Syrup - Sugar syrup or sirup is a condiment that is a thick viscous liquid consisting primarily of a solution of sugar in water and made by cooking water and sugar together.
Sugar Syrup
Egg White - White of a egg also called albumen or the glair glaire used to make your cocktail fluffy you can also use Aquafaba.
Egg White
Ice - Ice is water frozen into a solid state and can come in wet ice cubes and dry ice cubes and is used to chill cold and lightly delute cocktails to make them smoother.
Ice

Josephine Baker is appealing quite strong cocktail at 1.7 standard drinks. Shaken with 30ml brandy plum pecsetes and 30ml apricot liqueur tamborine mountain with 15ml port wine as well as 10ml sugar syrup including 15ml egg white also 100ml ice and best at tea time. Just add all ingredients to shaker then dry shake and add ice to shaker. Shake until fluffy and strain into glass and served in a saucer glass cold.

josephinebakerbrandyplumpecsetesapricotliqueurtamborinemountainportwinesugarsyrupeggwhiteice
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