3/4 oz Port Wine (Ramos Pinto Ruby Port)
1/2 oz Apricot Brandy (Rothman & Winter Orchard Apricot)
1 tsp Sugar (Raw Sugar)
1 Lemon Peel (~2 sq inches)
1 Egg Yolk
Shake sugar, egg yolk, and port to dissolve the sugar. Add rest of ingredients and ice; shake and strain into a cocktail glass. Dust cinnamon powder on top. Recipe given as a ratio (1/2 : 1/2 : 1/3) for the Cognac, port, apricot brandy.
I recently found a link on the Chanticleer Society forums for a copy of the 1935 La Florida Cocktail Book from The Florida Bar in Havana, Cuba. In between the bounty of advertisements were a few gems including the Josephine Baker. One of the reasons that the drink got fast-tracked was that it used egg yolk (which generally get discarded when one is making egg white drinks). So after making the Morning Glory Fizz, I saved the egg yolks for this drink.