Jupiter's Acorn

From the wonderful Craigie on Main in Cambridge, with a nod to the original poster of the recipe.

1 oz Barbancourt 15 Year Rum
1 oz Nux Alpina Walnut Liqueur
1/2 oz Punt e Mes (or Sweet Vermouth)
1/2 oz Benedictine
1 Egg
1 dash Angostura Bitters
1 dash Mole Bitters

Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds. Strain into a cocktail glass and top with grated nutmeg.

Cynar Flip

A simple drink, but a perfect drink. Definitely more of an after-dinner experience, but any time it is offered it would be hard to pass up.

2 oz Cynar
1 Whole egg

Combine in a glass and shake for 5-10 seconds. Add ice and shake for 20-30 seconds and then strain into a cocktail glass.

Enjoy.

Los Angeles

Named after the Los Angeles Club in the town of the same name, this is probably my favorite drink to use a whole egg. Shake very well, or it will taste too much of yolk.

1 1/2 oz Rye
1/2 oz Lemon juice
1/4 oz Sweet Vermouth
1/2 bar spoon Sugar
1 Whole egg

Combine the ingredients in a glass and shake for 5-10 seconds, making sure the yolk has been broken. Fill the glass with ice and shake for 30-45 seconds. Strain into a port glass or large coupe and sprinkle grated nutmeg on top.

Note: this drink is also excellent without the yolk, so if you enjoy egg white but not yolk, do not hesitate to try it out.

Enjoy.