the requiem

1 Egg
1 spoon Powdered Sugar (1 barspoon)
1 pony Brandy (1 oz Pedro Domecq Fundador Solera Reserva)
1 dash Sherry (3/8 oz Lustau East India Solera)
1 dash Port (3/8 oz Sandeman Tawny)
1 dash Maraschino Liqueur (1/4 oz Luxardo)
1 pony Cream (1 oz)

Mix sugar with cream until dissolved. Add rest of ingredients and shake without ice. Add ice, shake again, and strain into a champagne flute.
After the recently created Burro, I decided to look to an older drink book for inspiration. In William Schmidt's The Flowing Bowl, I spotted the Requiem which appeared like the Nog version to the Flip-like Coffee Cocktail. Instead of straight port, my adaptation of the Requiem split this volume between port, sherry, and Maraschino liqueur. Once mixed, the grape notes from the sherry and tawny port proffered a wonderful aroma to the Requiem. The grape notes continued in the creamy sip, and the sherry's nuttiness on the swallow led into the Maraschino on the finish.