Afternoon tea has never felt more fun than with this cheeky cocktail from Myles Cunliffe at Shaker
Serves 1
1. Pour the rum, egg yolks and sugar into a tall glass and top with ice. Shake thoroughly using a cocktail shaker, if you have one or a tight-fitting jam jar if you don't - making sure the yolks are thoroughly broken down.
2. Pour into a champagne flute and sprinkle with freshly grated nutmeg. Serve with homemade shortbread biscuits.
© Myles Cunliffe at Shaker
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