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.
Published: January 26, 2018
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.