"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1 large egg 1/2 cup sugar 1 stick butter, melted 1/4 cup bourbon
In a medium heatproof bowl set over simmering water, whisk the egg with the sugar until very light and nearly doubled in volume, about 3 minutes. Whisk in the melted butter a little at a time, then whisk in the bourbon. Remove the pan from the heat but keep the sauce warm over the water.
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