Courtesy Adam Flocke, general manager, Dinky Bar & Kitchen, Princeton, NJ
This is a decadent, almost eggnog-like sipper enriched with condensed milk and whole egg, plus a robust Scottish ale and mellow blended Scotch. A rinse of the glass with Velvet Falernum adds a subtly-spiced accent.
- ¼ ounce Velvet Falernum
- 1½ ounces blended Scotch whisky
- 1½ ounces condensed milk
- 1 whole egg
- 2 dashes Angostura bitters
- 2 ounces Scottish Ale
- Grated nutmeg (for garnish)
Pour Velvet Falernum into coupe glass. Rotate or swirl to coat inside of glass. Pour out liqueur, and set aside.
In cocktail shaker filled with ice, combine next four ingredients. Shake well, then strain into prepared glass. Top with ale. Garnish with grated nutmeg.