Sean Muldoon and Jack McGarry, The Dead Rabbit, New York City / April 2013
This recipe is adapted from E.Ricket & C.Thomas, The Gentleman's Table Guide, 1871 and appears in Dead Reckoning.
- 1 1/2 oz. Jameson Black Barrel Irish Whiskey
- 1 oz. Dead Rabbit Jamaican rum blend
- 1 oz. Hidalgo PX Sherry
- 1 1/2 oz. half n half
- 1/2 oz. vanilla syrup
Add all ingredients to a shaker with ice, dry Shake and shake again vigorously. Strain into a nog glassand garnish with freshly grated nutmeg.