Kindly supplied by Mark Jenner, Head Barman, The Coburg Bar At The Connaught.

Ingredients:

50ml spirit, sherry or port
1 teaspoon sugar
1 small whole egg
Freshly grated nutmeg for dusting

Method:

Shake all the ingredients with ice very well to totally emulsify the egg. Strain into a London Dock or port glass. Dust with nutmeg.

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