Porto Flip

Recipe: 5 cl Port wine ruby, 1 cl Cognac, 1 cl sugar syrup, 2 cl whipping cram, 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: 15 cl (incl. meltwater)