Hot Rum Flip

Makes 5 cups

• 1 quart locally brewed English-style ale
• 7 slices fresh ginger root
• 3–4 eggs
• 1/3 cup demerara or turbinado sugar
• ½ cup rum (El Dorado Port Morant Double Wooden Pot Still Single-Barrel Rum)
• nutmeg, freshly grated

Heat ale to a brisk simmer, but not a boil, with ginger.

In a separate vessel, beat eggs with sugar; then add rum.

Warm two 1½–2-quart metal coffee pots with hot water; then discard water. Strain the ginger from the hot ale; discard ginger and place hot ale in one metal coffee pot. Place the rum-spiked, sweetened eggs in the other pot. Pour liquids back and forth until foam settles down. Serve in Irish coffee glasses or snifters, garnished with freshly grated nutmeg.