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Though there's actually no coffee in this classic cocktail, it still makes a delicious brunch-time sipper.
1 oz. brandy
2 oz. ruby Port
1 tsp. granulated sugar
1 fresh whole egg (pasteurized if you like)
Tools: shaker, strainer
Glass: goblet
Garnish: freshly grated nutmeg
Combine ingredients in a shaker with ice and shake until shaker tin is well chilled. Strain into a chilled goblet and garnish.
Adapted from Jerry Thomas' Bar-Tenders Guide, or How to Mix Drinks, 1887
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