A 19th-century after-dinner classic whose name is a riddle: there is no coffee in it. Tawny port and Cognac are shaken hard with a whole egg and a touch of sugar, then strained and dusted with nutmeg — the egg lends a silky body and a deep, coffee-dark color that earned the drink its misleading title. First recorded by Jerry Thomas in the 1887 edition of his bar guide, it is a fortified-wine flip in everything but name: rich, dessert-like, and warming.
Garnish: Grated Nutmeg
shaken · Coupe · None
add
Add the whole egg, simple syrup, tawny port, and Cognac to a shaker.
shake
Add ice and shake very thoroughly to emulsify the egg and build a rich, frothy texture.
strain
Double-strain into a chilled coupe, leaving the ice behind.
garnish
Grate fresh nutmeg over the top before serving.