Rich and velvety, a whole egg and milk shaken hard with sugar into a cold, silky body that carries an even split of brandy and aged rum. Fresh-grated nutmeg perfumes every sip, and the spirits arrive warming but gentle, the brandy lending soft fruit and the rum a darker, rounder depth beneath the cream.
Garnish: Grated Nutmeg
Shaken · Rocks · Up
add
Add the whole egg, simple syrup, brandy, aged rum, and milk to a shaker.
shake
Add ice and shake hard until well chilled and frothy.
strain
Strain into a chilled rocks glass or goblet, leaving the ice behind.
garnish
Grate fresh nutmeg over the top.
Its ancestry runs back to English posset and egg-flip, drinks that made the crossing to colonial America, though no single inventor is on record and the name's own derivation is still argued over. The earliest known use of the word dates to 1775, by Jonathan Boucher. The single-serve cocktail took its settled shape in 19th-century American bar manuals, with Jerry Thomas's Bar-Tender's Guide calling for egg, sugar, brandy and Santa Cruz rum topped with milk, shaken over ice, strained and finished with grated nutmeg.