This creamy, pumpkiny cocktail from Jim Meehan of PDT captures rich fall flavors. Be sure to shake for a long time for a good foam, and don't skip the freshly grated nutmeg.
- 2 ounces pumpkin ale, such as Southampton
- 1 ounce Rittenhouse Bonded rye
- 1 ounce Laird's Bonded Apple Brandy
- 1/2 ounce Grade B Maple Syrup
- 1 whole egg
- Whole nutmeg for garnish
Add pumpkin ale, rye, apple brandy, and maple syrup to a mixing glass. Swirl to decarbonate beer. Add egg and shake without ice until foamy. Add ice, shake well, then strain into chilled serving glass. Garnish with grated nutmeg.