Stir, serve up, garnish with a cherry
Reverse engineered
Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.
Morgenthaler quotes a higher ratio of sugar than I prefer. Start with 1/2 or 2/3 and add more to taste.
Shake with crushed ice. Pour unstrained into DOF glass. or Shake with crushed ice in sealed jam jar.
Shake with ice, strain, garnish with skewered cranberries or orange zest
Curation note: Came across this one while trying to sort maple syrup listings. I am marking this one for proper attribution later. This drink is essentially a direct copy (including the name) of one from 2015 https://www.davidlebovitz.com/cranberry-shrub-and-cranberry-shrub-cockt… where the author (David Lebovitz) suggested jazzing it up with orange liqueur. The bourbon was not specified, and the author mentioned using pumpkin spice bitters, but left the choice of bitters up to the maker.
Stir, strain into old fashioned glass with a large cube or sphere. Garnish with orange peel, rubbed around the rim.
For a more bitter drink, up the whiskey barrel aged bitters from 1/8 to 1/4 oz
Doubled the bitters and very much enjoyed the result.
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a grapefruit twist.
I like to add a pinch of salt.
Regarding Cocktails
This is an amazing cocktail, the spec I found had you leave the garnish aside but regal shake with the grapefruit twist in the tin. Lovely balance, shows off mezcal and tequila beautifully. Very easy to drink.
I made it with 1:1 Teqila:Mezcal, with 4 dashes of Angostura, regal shake. It's fantastic
Admittedly did a lemon twist instead of grapefruit because you work with what you got. Incredible drink. I feel like the honey brings the mezcal back to a sticky sweet, roasted agave profile. Magic.
Integration shake, and strain over Kold Draft cubes, topping with mineral water. Garnish with floated frozen grapes and cucumber/basil to taste. Serve with straw.
Put all except grapefruit slices in a bowl and microwave for 3 minutes on high. Cool, strain, bottle. Serve over rocks and garnish.
Stir; strain; coupe; garnish w/ orange twist
A
Death and Co: Modern Cocktail Classics (pg. 165)
Already exists in the database under "LA bateleur ", very good indeed
Curated to merge this with the previously-posted La Bateleur. This version is more correct per the D&C book.
I picked up the Death & Co book a few days ago, and my Strega arrived today so I gave this one a shot to get some feel for the Strega and the cocktails in the book. (Sampling Strega it seems like a flavorful and interesting somewhat milder version of yellow Chartreuse or Izarra Jaune, both of which I enjoy.) Wow, this drink has an unexpected peppery spiciness about it that really works. The concoction so neatly and coherently ties the components together that I wouldn't sub or change the proportions of any of the base flavors: Punt e Mes/Strega/Cynar. I did use Tanqueray London Dry Gin, but I doubt that altered anything substantially vs Beefeater.
Substituting Punt e Mes for Antica, doubling Cynar.
@ Artur B, that is not a substitution with respect to the vermouth because there is no Antica in this drink. Carpano makes Punt e Mes . Punt e Mes is a style of sweet vermouth that contains substantial added bitters. Difford's describes it as "vermouth amaro" which is apt. It contains quinine in addition to the wormwood, so it is somewhat intermediate in style between a sweet vermouth and a sweet quinquina.
Also tried Martini Rosso + Cochi Chinato. It's good. May be I'll find Punt a Mes next time.
Shake, strain, rocks, garnish with a dehydrated lemon wheel.