have a ball

1 1/2 oz Pierre Ferrand 1840 Cognac
1/2 oz Bols Genever
3/4 oz Cinnamon Syrup
1 heaping bsp Crème Fraîche
1 Whole Egg

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with freshly grated cinnamon and a few drops of blue food coloring swirled into designs.
Two Wednesdays ago, I stopped into the Maccabbee Bar, a Hanukkah-themed pop-up at Backbar in Somerville curated by Naomi Levi for the second year in a row. For a drink, I asked bartender Carlo Caroscio for the Have a Ball that seemed like an interesting Egg Nog concept with the Cognac-Genever base and the crème fraîche as the dairy. Once prepared, it welcomed the nose with cinnamon and egg nog aromas. Next, a creamy and malt-laden sip rolled into Cognac, Genever's malt and botanicals, and cinnamon flavors on the swallow. As things warmed up, the tart dairy note of the crème fraîche became more apparent.