Coquito Ho Ho

from Punch (http://punchdrink.com)

Ingredients

Serving: 1

• 1 1/2 ounces reposado tequila, preferably Espolon
• 1 1/2 ounces reposado tequila, preferably Espolon
• 1 ounce oloroso sherry
• 1 ounce oloroso sherry
• 1 ounce coconut milk
• 1 ounce coconut milk
• 1/2 ounce Coco Lopez
• 1/2 ounce Coco Lopez
• 1/4 ounce Braulio
• 1/4 ounce Braulio
• 1/2 ounce coconut rum liqueur, preferably Kalani
• 1/2 ounce coconut rum liqueur, preferably Kalani
• 1/4 ounce cinnamon syrup (see Editor's Note)
• 1/4 ounce cinnamon syrup (see Editor's Note)
• 1 whole egg
• 1 whole egg

Garnish: grated nutmeg

Directions

1. Combine all ingredients in a mixing tin and dry shake without ice.
2. Add ice and shake again.
3. Strain into a mug.
4. Garnish with grated nutmeg.

Editor's Note

Cinnamon Syrup:
1 cup simple syrup (1:1, sugar: water)
7 grams cinnamon (about 2 cinnamon sticks)

Combine ingredients in a saucepan over heat until boiling. Remove from heat and let sit for 12 hours before straining and storing in a sealable container.