Kindly supplied by Mark Jenner, Head Barman, The Coburg Bar At The Connaught.
Ingredients:
50ml spirit, sherry or port
1 teaspoon sugar
1 small whole egg
Freshly grated nutmeg for dusting
Method:
Shake all the ingredients with ice very well to totally emulsify the egg. Strain into a London Dock or port glass. Dust with nutmeg.