Shake viciously to emulsify the egg white. Double-strain into a cocktail glass.

Origin: David Wondrich

• 1 oz Gosling's Black Seal rum
• 1 oz VSOP Cognac
• ¾ oz Averna
• ½ oz lemon juice
• ¼ oz simple syrup
• 1 egg white
• 6 drops Xocolatl Mole bitters

Dry shake all but the bitters furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass. Garnish with the bitters and serve with a thin straw.

• 1 ½ oz Cognac
• 1 ½ oz ruby port
• ½ tsp simple syrup
• 1 small egg

Shake frantically to emulsify the egg and strain into a cocktail glass. Garnish with a pinch of freshly grated nutmeg.

• 1 oz Cognac or brandy
• 1 oz dark rum
• 4 oz hot milk
• ¼ oz simple syrup
• 1 egg

Separate the egg's white from its yolk and beat them individually. Fold them together and place in a London dock glass. Pour in the simple syrup, Cognac, and dark rum and fill with the milk. Stir well. Garnish with a pinch of freshly grated nutmeg.