- 1 oz. White Port
- ¾ oz. Gin
- ¾ oz. Sweet Vermouth
- 1 Egg yolk
- ½ tsp. Anisette
- Grated Nutmeg
Mix ingredients in a blender with ice and strain into a chilled cocktail glass. Top with some grated nutmeg.
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Heat 1st four ingredients on low heat in a saucepan and transfer to a punch bowl. Then put the sugar in a ladle and staturate with rum to ignite it. Pour ladle contents ablaze into punch. Add the rest of the rum and sugar to the punch. Serves about 25.