• 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.