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This tropical cocktail from Hayley Teague, beverage director of Hathorne, is for anyone dreaming of the holidays in warmer weather. Cheers!

INGREDIENTS:

2 ounces cachaça

1 farm fresh egg yolk

1 ounce heavy whipping cream

½ ounce creme de banane

½ ounce cream of coconut

Garnishes: freshly grated nutmeg and lime zest

 

DIRECTIONS:

Combine all ingredients except garnishes in a cocktail shaker with three cubes of ice. Shake vigorously until frost forms on the tin. Strain into a coupe glass. Garnish with grated nutmeg and lime zest.