That’s Quailudicrous!!!

Hat’s off to Patrick Smith for coming up with this gem.  A quail egg flip with Cognac and Sherry.  BRAVO!!!
Quailude
1.5 oz of Maison Surrenne Petite Champagne Cognac
1 oz of Lustau East India Solera Sherry
.75 oz of cream
.5 oz of demerara syrup
1 dash of Angostura Bitters
2 quail eggs
shaken. strained. garnished with grated nutmeg.
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