By Chef Vincent Tropepe
- 2 ounces cinnamon-infused bourbon whiskey
- 1/2 ounce amaretto
- 1 whole egg
- Optional: 2 teaspoons heavy cream
- Garnish: grated nutmeg
Steps to Make It
- In a cocktail shaker, combine the whiskey, amaretto, and egg. Add cream if you like.
- Dry shake (without ice) vigorously.
- Fill the shaker with ice and shake again for 30 seconds.
- Strain into a chilled sour or cocktail glass.
- Dust with grated nutmeg