DrinkWire is Liquor.com’s showcase for the best articles, recipe and reviews from the web’s top writers and bloggers. In this post, Jake Emen offers a boozy twist on the frappe.

• 2 oz. Bourbon (Baker's, or another high proof bourbon)
• 1 oz. Frangelico
• .5 oz. Demerara syrup
• 1 Whole egg
• Espresso ice cubes
• Fresh grated nutmeg

Pour the ingredients in a shaker over espresso ice cubes. Shake for at least 60 seconds, strain and serve up. Grate fresh nutmeg on top.

Luscious, noggy texture thanks to the egg and espresso tandem, making for a holiday concoction that goes down easy any time of the year. The high proof of the bourbon provides a backbone for the sweeter, richer components. A favorite.

By Jake Emen - ManTalkFood.com