The yolks of a dozen eggs are well whisked up, and put into a quart of strong beer; to this is added a pint of gin; a bottle of sherry is put into a saucepan, with a stick of cinnamon, a nutmeg grated, a dozen large lumps of sugar, and the rind of a lemon peeled very thin; when the wine boils, it is poured upon the gin and beer, and the whole drunk hot.
Yield: Makes about 8 drinks. If there is a problem with eggs in your region, do not prepare this recipe.
6 egg yolks
1 quart beer or ale
1 pint gin
1 pint medium dry sherry
1 stick cinnamon
Twist lemon peel
Beat the egg yolks until lemony and frothy. Beat in the beer; beat in the gin. Put the sherry in a saucepan with the cinnamon, nutmeg, and lemon peel and heat just to the boiling point. Remove the cinnamon. Beat the hot wine into the egg mixture, and serve at once, while it is still warm, in heated 8-ounce mugs.
The making of it went relatively painlessly and it was divided into six glasses. Then we came to the tasting... Out of six persons I was the only one that finished mine. It took all the stubborness I possess to achieve that. The gin and sherry makes the aftertaste absolutely vile. If it was made with rum or brandy and port wine instead it would probably be a lot more pleasant to drink but I guess it would not be a Rumfustian anymore either. One theory that one of my friends came up with was that at the time their ingredients were in such a lousy condition that this was one way of making use of it. Maybe the beer was stale and bad etc etc... For me, I would say that each component we used was better than the end result. To make it more authentic we should have used Genever I presume but I was out of it so we used Beefeater Gin instead.
As a final word I would recommend this for a once in a lifetime experience since there will definitely not be a second attempt...