Source: The Bartender's Guide: How To Mix Drinks page: 71
Ingredient: eggWhat it is: Additive
Bird eggs are a common food and one of the most versatile ingredients used in cooking and have long been used in drinks. Usually used to add consistency and foam, egg whites and yolks are usually separated with "silver" indicating the white and "golden" the yolk. Modern chicken eggs are much larger, so use the smallest ones available.
1 ounce honey
Ingredient: honeyWhat it is: Additive
Sweet aliment produced by honey bees (and some other species) and derived from the nectar of flowers. Also used as a sweetener in hot and cold drinks.
Ingredient: cloveWhat it is: Spice
Aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and India and used as a spice in cuisine all over the world.
1 liqueur glass Curaçao
1 pint Burgundyhot
Ingredient: BurgundyWhat it is: Wine
Typically red wine made in the Burgundy region in eastern France, which are made from Pinot Noir grapes. Also white wines made from Chardonnay grapes. Red and white wines are also made from other grape varieties, such as Gamay and Aligoté respectively. Small amounts of rosé and sparkling wine are also produced in the region. Chardonnay-dominated Chablis and Gamay-dominated Beaujolais are formally part of Burgundy wine region, but wines from those subregions are usually referred to by their own names rather than as "Burgundy wines".
Put two yolks of eggs into a goblet with an ounce of honey, a little essence of cloves, and a liqueur-glass of Curaçoa; add a pint of high Burgundy made hot, whish well together, and serve hot in glasses.