Butterfly

Recipe: 2 cl Cognac or Brandy, 2 cl Crème de Cacao brown, 2 cl sugar syrup,
2 cl whipping cream, 1 bio egg yolk or 4 cl egg liqueur
Preparation: shaken and sieve it into the glass
Garniture: rubbed nutmeg
Glass: Champagne flute
Ice: none
Total quantity: 14 cl (incl. meltwater)