fireside flip

1 oz Honey-style Scotch (1 1/2 Famous Grouse)
1 1/4 oz Sloe Gin (1 oz Atxa Patxaran)
1 Tbsp Honey (1/2 oz Honey Syrup)
1 coin Ginger
1 dash Angostura Bitters
1 Whole Egg

Muddle ginger in the honey (in the Scotch), add rest of the ingredients, and shake once without ice and once with ice. Strain into a sherry glass and garnish with freshly grated nutmeg.
Two Mondays ago, I was the midst of reading Ryan Chetiyawardana's Good Things to Drink with Mr. Lyan & Friends when I spotted his Fireside Flip. The recipe reminded me of Scott Holliday's Penicillin Flip with sloe plum flavors added to the mix. Once prepared, the Fireside Flip gave forth a woody spice from the nutmeg along with cherry-like berry aromas to the nose. Next, a rich, creamy honey-tinged sip gave way to Scotch and dark fruit on the swallow along with ginger and hints of clove and allspice on the finish. Moreover, there was something lemony going on in both the sip and the swallow that perhaps could be attributed to the ginger component. Indeed, when the drink was freshly made and cold, it yielded these lemony notes, and as things warmed up over time, the distinctly ginger flavors came forward with reduced contributions from the sloe plum and lemony element.