Huckle my buff
3.8 8 ratings
Ingredients
How to make
Serve in a toddy glass
- 1 Gently BLEND all ingredients on a slow speed, then warm in a saucepan, gently stirring with a whisk (or microwave for 30 seconds and stir), POUR into warmed glass
- 2 If you make several servings in one batch, keep warm and serve from a sous-vide or heated soup kettle at to 60°C.
History
Jamie Oliver is quoted as saying, "the Huckle-my-buff is not a Dodo, but a Phoenix."
Also known as Huckle-my-butt and Huckle-and-buff, Huckle-my-buff is an early 18th century hot drink combining gin or cognac and beer. Jamie and Jimmy resurrected the Huckle-my-buff and gave it a modern twist with the use of nitrous oxide and a sous-vide in place of the traditional red-hot poker. The Jamie and Jimmy recipe was as follows: whisk 1 fresh egg yolk, then slowly whisk in 20 grams muscovado sugar, 35ml cognac, 150ml Harvey's Stout beer and 0.8ml ginger juice. Pour mixture into a soda syphon, close and charge with nitrous oxide (laughing gas/N2O). Gently warm the filled cream whipper to 60°C in a sous-vide (water bath). Discharge warmed syphon into glass. Finish with freshly grated nutmeg. Originally a punch still drink, Huckle-My-Butt appears in the Ending With "Party Mixes" chapter of W. C. Whitfield's 1941 Here's How Mixed Drinks. Huckle-My-Butt An old-timer in England. 1 quart Beer ½ pint Brandy 2 whole Eggs (beaten) Sugar to taste, pinches of cinnamon, cloves and nutmeg. Stir thoroughly.
Also known as Huckle-my-butt and Huckle-and-buff · Created by Jamie Oliver