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Coffee Cocktail

Port and Cognac with egg, topped with nutmeg.

Collection version

For one serving

Ingredients

  • Tawny Port
    45 ml / 1.52 US fl oz
  • Cognac
    30 ml / 1.01 US fl oz
  • Simple Syrup
    7.5 ml / 0.25 US fl oz
  • Egg
    1 piece

US fl oz amounts are rounded; use ml for exact measures.

Make it

  1. Add all ingredients to a shaker and dry-shake without ice first to emulsify the egg.
  2. Add ice and shake until chilled.
  3. Double-strain into a chilled cocktail glass.
  4. Garnish with a little freshly grated nutmeg.

Recipe reference

Adapted from the listed source; fluid ounces are converted at 30 ml per ounce.

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