• 1 oz bourbon
• 3/4 oz Tawny port
• 3/4 oz cream
• 1/4 oz simple syrup
• 1 egg white
• Grated nutmeg for garnish

Add all ingredients except nutmeg in a mixing glass without ice and dry shake to incorporate the egg. I like to use a handheld frother instead. Add ice and shake, then strain into a chilled cocktail glass. Garnish with grated nutmeg.

The original recipe uses egg yolk.