Mexican Brunch

By Trinh Quan Huy-Philip

Ingredients:

  • 1 1/2 oz. Mozart Dark Chocolate Liqueur
  • 3/4 oz. Del Maguey Mezcal Vida
  • 3/4 oz. Ancho Reyes Chile Liqueur
  • 3/4 oz. half & half
  • 1 whole egg
  • Nutmeg (for garnish)

Preparation: Shake all ingredients in a cocktail shaker with ice. Strain into a coffee cup and grate a little nutmeg on top.