Build in a 2 oz sherry glass from the bottom up. Carefully layer each component on top of the next:Of course, building this piece of art might seem complicated until you realize that the Knickebein envisioned by Leo Engel in 1878 by way of his American and Other Drinks book has a very regimented quaffing protocol:
• 1/2 oz Benedictine
• 1/2 oz Yellow Chartreuse
• 1 unbroken Egg Yolk
• 1/2 oz Rye Whiskey
• Beaten Egg White Meringue
• Freshly grated Nutmeg and Cinnamon as a garnish.
Note: Benedictine and Yellow Chartreuse have nearly the same densities, so layering the two might not be as crisp or as possible as other liqueurs and liquors pairings.
1. Pass the glass under the Nostrils and Inhale the Flavour –- Pause.And what better time to do it than 3am after getting home after your shift around two weeks ago? Once prepared, the Colleen Bawn Knickebein presented a sweet cinnamon spice aroma over lower nutmeg notes on the nose. On the second stage, the heat of the rye was soothed by the egg white, and the later two stages presented an herbal bounty that was eased by the protein bomb from the yolk at the end. While Knickebeins are best done as a group bonding (a/k/a hazing) ceremony rather than a solo shift drink, the life of a writer sometimes takes over especially in terms of good judgment.
2. Hold the glass perpendicularly, close under your mouth, open it wide, and suck the froth by drawing a Deep Breath. -- Pause again.
3. Point the lips and take one-third of the liquid contents remaining in the glass without touching the yolk. -- Pause once more.
4. Straighten the body, throw the head backward, swallow the contents remaining in the glass all at once, at the same time breaking the yolk in your mouth.
Update: One done in the wild (a/k/a the Loyal Nine Bar) on 1/10/15: