The Moneypenny cocktail

One of the top restaurants in Calgary, Model Milk is not only known for its food, but also for its creative and delicious cocktails. One of the forces behind its bar program is Madeleine MacDonald. Here, she shows us how to craft the Moneypenny cocktail, a updated and polished version of egg nog, at Model Milk's private dining room, or Model Citizen.

Moneypenny cocktail

2 oz. cognac
1 whole egg
1 oz. lemon juice
3/4 oz. cinnamon chai syrup

Combine all ingredients in a cocktail shaker and do a dry shake without ice. Add ice and shake again.

Strain into a cocktail coupe.

Garnish with Angostura bitters.

Cinnamon chai syrup

5 tbsp cinnamon chai tea leaves
4 cups water
1 cup sugar

Brew tea as directed and strain off solids.

Add 2 cups of tea to a pot over medium-high heat, add sugar and bring to a simmer until sugar has dissolved. Let cool and store in air tight containers.

Keeps in the refrigerator for up to 2 weeks.