Sarah Morrissey’s Eggnog

• annokset: 1 serving

Ainekset

1 heirloom egg

1 ounce cream, preferably Ronnybrook Farm

1/2 ounce rich cinnamon syrup (see Editor's Note)

1/2 ounce vanilla liqueur, preferably Giffard

1/2 ounce coffee liqueur, preferably Mr. Black

Scant 2 ounces brandy, preferably Lustau Brandy de Jerez

Ohjeet

Combine all ingredients in a cocktail shaker with ice and shake until chilled.

Roll into a large rocks glass.

If necessary, add an ice cube or two to the glass.

Garnish with a large plume of fresh mint and top with grated nutmeg and cinnamon.