Nutella Cocktail Made Easy | Master Your Glass

On this episode of MYG I make a Nutella Cocktail. Nutella was my favorite teat growing up. In preparing for this show I learned that if I emulsify the Nutella by using egg whites it mixes beautifully.

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Nutella Cocktail
1 Egg White
1 Heaping Tablespoon of Nutella
1.5 oz (45ml) VSOP Cognac
.5 oz (15ml) White Crème de Menthe (I mistakenly said Crème de Cocoa on the Video)
4 Mint Leaves

Method: Start by chilling a cocktail coupe. Add all the ingredients into a cocktail shaker without ice and shake for roughly 15 seconds. Then add ice into the shaker and shake again for roughly 15 seconds. With the use of a Mesh strainer fine strain into the chilled Coupe.
Garnish with a Mint leaf.

The idea to emulsify the Nutella came from this video posted on the Chicago Reader YouTube channel: https://youtu.be/a4s6puiZCuY

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Links to Barware and Ingredients I used:
Boston Shaker Tin by Modern Mixologist
https://amzn.to/2OSJQM7

Libby Mixing Glass
https://amzn.to/3xKuURL

Stainless Steel Bar Spoon
https://amzn.to/3z4XGwC

Japanese Style Jigger 1oz/2oz - Stainless Steel
https://amzn.to/3Bbrbie

Fine Mesh Strainer:
https://amzn.to/3khKYmB

Hawthorne Strainer by Modern Mixologist
https://amzn.to/3dvvV8T

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@00:00 Intro
@00:23 Making the Drink
@02:16 Tasting
@02:49 Why the Egg whites?
@03:37 Closing Remarks

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