Rumfustian

Despite the name, this is not a rum drink. Rumfustian belongs to a class of colonial winter drinks that make use of whatever rich spirits our forefathers had on hand, usually eggs and fortified wine, and they didn't shy away from doing a hot beer drink. Other drinks of this nature include the Rattle-Skull, Syllabub, and Splitting Headache, which use sherry or beer or both.

Rumfustian is a trifecta of eggs, ale, and sherry, as well as gin and winter spices. It's not at all like the Hot Buttered Rum with it's fatty surface and predictably strong flavor. No. Rumfustian is a protein-rich treat with spices that surprise and confuse if not delight. I chose Samuel Adams Toasted Caramel Bock as the ale for this because it is sweet with caramel roasted barley and a hoppy backbone. It heats up very nicely and goes well with the mulling spices. Picking any bock or brown ale should be fine, though.

• 2 oz. gin
• 2 oz. fino sherry 
• 8 oz. brown ale
• 5 cloves
• cinnamon stick
• lemon twist
• 2 egg yolks
• 1 tsp. sugar
• fresh grated nutmeg

Combine gin, sherry, cloves and ale in a saucepan and heat slowly to nearly a boil. While the mixture is heating, combine egg yolks with sugar and beat to make a sweet yolk mixture. While whisking the hot liquid, pour in the egg yolks and continue stirring rapidly for 45 seconds. Pour into a hot beverage mug. Garnish with a cinnamon stick, lemon twist, and fresh nutmeg.