Hat’s off to Patrick Smith for coming up with this gem. A quail egg flip with Cognac and Sherry. BRAVO!!!
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.