The Craft of the Cocktail
This nineteenth-century specialty drink is from Jerry Thomas’s 1887 The Bar-Tender’s Guide or How to Mix All Kinds of Plain and Fancy Drinks.
- 1 ounce Cognac or brandy
- 1 ounce ruby port
- 1 small egg
- 1/2 teaspoon sugar
- Freshly grated nutmeg, for dusting
- 1Shake all of the ingredients well with ice and strain into a port glass. Dust with nutmeg.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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