Bosom Caresser

from The Craft of the Cocktail

  • .75 ounce Egg Yolk
  • .5 ounce Madeira
  • .5 ounce Brandy
  • .5 ounce CuraƧao
  • 2 dashes Grenadine
  • Nutmeg (Garnish)

Shake very well with ice to completely emulsify the egg. Strain into a chilled London dock glass. Dust with the nutmeg.