2 oz Curaçao, Pierre Ferrand Dry Curaçao
1⁄2 oz Virgin Islands Rum, Cruzan Single Barrel
1⁄2 oz Lemon juice
1⁄2 oz Heavy cream
1 bsp Vanilla syrup
1 bsp Cane syrup (Martinique)
1 pn Nutmeg (as garnish)
Add all ingredients to shaker, with cream last, shake with one large ice block, strain over crushed ice in a double rocks glass, garnish.
Brad Farran, Clover Club, Brooklyn, NY.
Curaçao, Virgin Islands Rum, Orange bitters, Lemon juice, Heavy cream, Vanilla syrup, Cane syrup, Nutmeg