- 1 egg
- 15 ml cinnamon syrup (see note)
- 30 ml pouring cream
- 30 ml milk
- 20 ml Martell VSOP Cognac
- 20 ml dark rum
- 20 ml cream sherry
- 1Place all ingredients in a mixing glass or shaker, and add ice to fill. Shake, then strain the contents into a tumbler with ice, and garnish with freshly grated nutmeg.
Note To make cinnamon syrup, simmer equal parts sugar and water with a cinnamon quill until the sugar is dissolved and the cinnamon has imparted some of its flavour, and then cool until needed.