Porto Egg Nog

Recipe: 5 cl Port wine ruby, 1 bio egg yolk or 4 cl egg liqueur, 2 cl sugar syrup, cold milk to
fill up
Preparation: shaken and sieve it into the galss and fill up with cold milk
Garniture: rubbed nutmeg
Glass: Catalina glass
Ice: ice cube
Total quantity: ∼ 17 cl