Rumfustian Recipe: Beat two egg yolks into a bowl with one teaspoon of sugar. In a saucepan, bring one cup of ale, two ounces of gin, two ounces of sherry, one cinnamon stick, several ground cloves, and one lemon peel to the boiling point. Turn it to a simmer and add the egg mixture. Stir briskly with a whisk. Serve in a warmed mug and top with grated nutmeg.