1/2 ounce ruby port
1/2 ounce. creme de cacao, such as Tempus Fugit
1/2 ounce simple syrup (see Note)
1 ounce heavy cream
Freshly grated nutmeg, for garnish
Shake all the ingredients (except the garnish) very well with ice and strain into a chilled cocktail glass. Sprinkle a little nutmeg on top.
PASTIS GOES POP
Note: Anise and blackcurrant pair as beautifully together as a hammock and a snooze. Add the gentle refreshment of citrus and bubbly, and that hazy happiness of a southern French holiday is just one short sip away. From "Fizz," by Olly Smith (Clarkson Potter).