35ml Courvoisier V.S.O.P
20ml Homemade Vanilla Syrup*
*two vanilla pods sliced lengthways left to infuse for a minimum of 24hrs in a simple syrup which is equal parts caster sugar and water simmered until the sugar is dissolved.
Shake all the ingredients with cubed ice and then shake again without ice (a dry shake) to emulsify the egg white.
Strain into a brandy balloon.
Garnish with fresh grated nutmeg.