At this time of year, my thoughts naturally turn to the story of a remarkable man who redeemed a troubled soul, conquered evil, and saved the world. I refer, of course, to James Bond and his Yuletide adventure in the Swiss Alps. As we approach Christmas, what better way to get into the spirit of the season than to watch On Her Majesty’s Secret Service.

As for that perfect Christmas accompaniment, the answer’s in the film. “Eggnog on Christmas Eve. Just like home”, says ‘English girl’ (played by Joanna Lumley) as the ‘Angels of Death’ enter the festive spirit with a few drinks before opening their deadly gifts from the Count, otherwise known as Blofeld. So, to complete our Bondian Christmas, and to provide a suitable period flavour, I’ve adapted an eggnog recipe from 500 Recipes for Cocktails and Mixed Drinks by Felix Brenner, which is broadly contemporary with the 1969 film.

Serves two

• 1 egg
• 1 tbsp icing sugar
• 90ml milk
• 45ml whisky
• 45ml dark rum
• 90ml double cream
• ½ tbsp brandy
• nutmeg

Separate the egg. Put the sugar and yolk into a bowl and whisk together. Stir half the milk into the mixture, add the whisky, mix, then stir in the rum. In another bowl, whisk the egg white until stiff peaks are formed. Add the rest of the milk, cream and brandy to the eggnog mixture, then carefully fold in the white until the mixture is frothy. Spoon the eggnog into glasses and grate a little nutmeg over the top. Serve and enjoy.