Even after noshing on grilled okra, she crab soup, and pan-roasted catfish, you’ll want to save room for dessert at The Frogmore. It goes down easy — dangerously so — at the Jamaica Plain hot spot that puts a sophisticated spin on low-country comfort food.

Listed on the dessert menu, the Rocking Chair cocktail is the star attraction of a drinks program that makes the most of the Frogmore’s cordials license. Bar manager and co-owner Alex Homans makes his own peanut orgeat syrup, riffing on Jeff “Beachbum’’ Berry’s original recipe (from the book “Remixed’’) that uses almonds. “I often like to drink my dessert instead of eat it, and this felt like the best way to do that here,’’ Homans says.

He anchors it with Slow & Low’s Rock and Rye, an infused rye concoction that’s partly sweetened by rock candy, which plays well off the orgeat’s nuttiness. Pierre Ferrand dry curaçao, a French orange liqueur, lends a hint of spiced sweetness, and a whole egg gives it a quarter-inch head that’s creamy and slightly savory.

Swishing the last few sips around the glass, you’ll swear you just drank a healthier take on eggnog. You’ll also think, “Wait, where did that just go?’’

ROCKING CHAIR

Makes 1 cocktail

2 ounces Rock and Rye

½ ounce peanut orgeat syrup

½ ounce dry curaçao

1 whole egg

1 strip orange rind

1. In a shaker without ice, combine the Rock and Rye, orgeat syrup, cucacao, and egg. Give it a brisk shake for 5 to 10 seconds.

2. Add ice; shake heartily again. Allow to sit for a moment.

3. Set a cocktail strainer and a tea strainer over a chilled glass. Strain the drink into it. Twist the orange rind over the drink. Adapted from The Frogmore

James Reed can be reached at jreedwrites@gmail.com.