Recipe Detail Page

To a cocktail shaker, add 1 whole egg. Dry shake (meaning shake with no ice) for 20 seconds. Fill the shaker with ice and add 1 oz brandy, ½ oz coffee liqueur, ½ oz amber rum, ½ oz Simple Syrup*, a pinch each of nutmeg and cinnamon and 1 oz heavy cream. Shake until frothy and strain into a coupette glass. Add a scoop of vanilla ice cream and garnish with a cinnamon stick.

*Simple Syrup: combine equal parts sugar and boiling water; stir until sugar has dissolved. Refrigerate until chilled.