A rich holiday classic: whole egg, sugar, and milk shaken with a split of brandy and aged rum, then strained and dusted with fresh nutmeg. Its roots reach back to English posset and egg-flip, but the single-serve cocktail was codified in 19th-century American bar manuals — Jerry Thomas pairing brandy with Santa Cruz rum, a build Harry Johnson echoed soon after. Creamy, warming, and gently boozy.
Garnish: Grated Nutmeg
Shaken · Rocks · None
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.