- 1 ounce Daron calvados or Laird’s Bottled in Bond apple brandy
- 1 ounce Privateer Amber Rum
- 1 ounce Rhode Island grade B maple syrup
- 1 ounce fresh lemon juice
- 1 whole, fresh farm egg
First “dry shake” all ingredients without ice until frothy, then add plenty of ice and shake until frosty. Strain into a rocks glass and garnish with a few scrapes of freshly grated cinnamon and nutmeg. Makes 1 drink.
Recipe courtesy of Kevin T. O’Connor, dining room and bar manager, Persimmon, Bristol