Featured in the Winter 2010 issue of in the Mix magazine in the story “Downtown Detroit”
Tony Abou-Ganim – The Modern Mixologist and author of The Modern Mixologist, Contemporary Classic Cocktails as well as a regular contributor to in the Mix.
8 jumbo eggs
1 ½ cups powdered sugar
½ teaspoon cream of tartar
Freshly grated nutmeg
Separate egg whites and yolks. In a large mixer, beat yolks until thick. Transfer to another bowl. Clean mixer and add the egg whites and cream of tartar; beat until stiff. Add powdered sugar and fold in yolks. Mix until batter is light and fluffy.
For each drink:
¾ ounce rum
¾ ounce Cognac
In a preheated mug, add 1 heaping ladle of batter. Add rum and brandy. Top with hot water and dust with freshly grated nutmeg. Serve with a paddle or spoon.