My 2012 take on the Josephine Baker from the Cuban 1935 La Florida Cocktail Book. I swapped the Cognac and apricot liqueur to dark rum and banana liqueur. I also dropped the sugar from the recipe and named it after one of her performances. A great dessert cocktail perfect for when you've used the egg white for a previous drink!
3/4 oz Dark Rum (such as Plantation 5 Year Barbados)
3/4 oz Port (such as Taylor Fladgate Ruby)
1/2 oz Giffard's Banane du Bresil
1 Lemon Peel (around 2 square inches)
1 Egg Yolk
Shake once without ice and once with, strain into a coupe glass, and garnish with freshly grated nutmeg.