Smoked Pumpkin Cocktail

2 oz bourbon
1.5 T canned pumpkin
1/2 oz smoked simple syrup
1 large egg (see note about pasteurized eggs)
nutmeg


Add everything (except nutmeg) to a shaker and shake without ice. Add ice, then shake and strain into a chilled glass.

Garnish with grated nutmeg.

Note:
Set your Sous Vide cooker to 135.0ºF / 57.2ºC.
Gently drop the eggs, in their shells (not vacuum sealed), into the bath to cook for 1 hour 15 minutes. Refrigerate.