2 ounces Pumpkin Ale (I chose Elysian "The Great Pumpkin")
1 ounce Lairds Apple Brandy
1 ounce Sazerac Rye Whiskey
1/2 ounce of Maple Syrup (Grade B)
1 Whole Egg
Add ale, apple brandy, rye whiskey, maple syrup to a cocktail shaker and gently swirl the shaker for 30 seconds to decarbonate the beer. Add the egg and shake for 45-60 seconds without ice. Add ice and shake for 15-20 seconds. Double-strain into collins glass and garnish with grated nutmeg.
Recipe by Jim Meehan of PDT