imperial egg nogg

1 Tbsp Sugar (3/4 oz Simple Syrup)
1 Whole Egg
1 wineglass Brandy (2 oz Courvoisier VS)
1/2 wineglass Jamaican Rum (1 oz Smith & Cross)

Fill with rich milk (2 oz Half & Half), shake once without and once with ice, and strain into a large bar glass (split into 2 punch cups). Garnish with freshly grated nutmeg.
Two Wednesdays ago, I discovered that the 1888 The Police Gazette Bartenders Guide was digitized on EUVS; I was glad to be reacquainted with the book after having a chance to peruse the 1901 edition back at Gary Regan's Cocktails in the Country in 2015. The recipe that caught my eye was the Imperial Egg Nogg that paired brandy with Jamaican rum as the spirit base. Since there was no other flavor modifier or spice in the mix other than the nutmeg garnish, I opted for a funky rum to add some pizazz to the drink. In the glass, the Imperial Egg Nogg issued forth a nutmeg and rum funk aroma. Next, a creamy sip shared a caramel note from the aged spirits, and the swallow proffered the expected duo of Cognac and high ester Jamaican rum.