The Phantom of the Opera cast member turned bartender, Paul A. Schaefer, returns this time for a holiday creation. The Crème de la Crème is exactly as it sounds: creamy, sweet and the best of the best. This celebratory cocktail, inspired by The Phantom of the Opera, infuses delicious and accessible ingredients with nostalgic and festive flavors. See below for a how-to video and the step-by-step recipe.

  1. Put 1.5 oz. of brandy, 1/2 tbsp. of Chambord, 1/2 tbsp. of sugar, 2 tbsp. of heavy cream or half-and-half and one whole egg* into a shaker. Shake vigorously.
  2. Add ice and shake again, then strain into martini glass.
  3. Whip an egg white in a clean shaker or with a whisk until it’s frothy, and pour on top of cocktail to the rim.
  4. Grate fresh nutmeg on top, and add a cinnamon stick for garnish.

*Consuming raw or undercooked eggs may increase your risk of foodborne illness.

The Majestic Theatre New York