Ingredients
- 1.5 ounces cascade hop-infused goslings rum
- 1 ounce house made ginger syrup
- .75 ounce oloroso sherry
- .75 ounce fresh lime juice
- .5 ounce St. Elizabeth allspice dram
- 1 ounce MHBC velvet panda stout
Method
- Combine all ingredients in shaker tin.
- Shake thoroughly with ice.
- Fine strain into a coupe glass.
- Garnish with grated nutmeg.
