Drunken PharaohCocktail recipe
Rating
Microbadges
Shot glass
Ingredients
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Method
How to make a Drunken Pharaoh
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- Add a third part blackberry liqueur to a shot glass, then slowly add a third part brandy on top so it layers
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- Finish off by adding a third part Goldschläger on the very top and serving
Your private tasting notes
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FAQ's
How does the alcohol content of Drunken Pharaoh compare to other common cocktails?
The Drunken Pharaoh has an alcohol content of 23.33%, which is relatively high compared to many classic cocktails. For instance, a classic Margarita typically has around 14% alcohol content, while a Manhattan has about 30%. This positions the Drunken Pharaoh in the higher-middle range of alcohol content among cocktails.
Can I substitute the blackberry liqueur in Drunken Pharaoh with something else?
Yes, if blackberry liqueur is unavailable, a good substitution could be raspberry liqueur or crème de cassis for a similar berry flavor profile. Both alternatives would maintain the fruity complexity of the drink, though the final taste will slightly differ from the original recipe.
What is the best way to serve a Drunken Pharaoh?
The Drunken Pharaoh is best served cold in a shot glass, as per the original specifications. To enhance your experience, you could chill the glass before serving. This cocktail is not shaken or stirred, emphasizing the layered appearance and distinct taste of each ingredient.
What occasions are most suitable for serving the Drunken Pharaoh?
Given its unique name and strong flavor profile, the Drunken Pharaoh is well-suited for themed parties, especially those with an ancient Egyptian or mystical theme. It's also a great choice for small gatherings where guests are willing to try something new and adventurous in their drink selection.
Is there a specific technique for pouring the Drunken Pharaoh to achieve the best flavor or presentation?
For the best presentation and to appreciate the distinct layers of flavors, pour each ingredient slowly over the back of a spoon into the shot glass. This technique allows the ingredients to layer rather than mix, creating a visually appealing effect and allowing drinkers to experience the unique taste of each component individually.
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