- ¾ oz Gosling’s Black Seal rum
- ½ oz El Dorado 5 year Demerara rum
- ¼ oz Smith & Cross Jamaica rum
- ¼ oz Amaro CioCiaro
- ¾ oz lime juice
- ½ oz simple syrup
- 1 whole egg—yes, that includes the yolk!
- ¾ oz/½ oz Japanese jigger
- Large and small shaker tins
- Hawthorne strainer
- Conical mesh strainer
Crack the egg into the small tin of your shaker set and beat the yolk with your barspoon. Add the remaining ingredients and dry shake (i.e. shake without ice) until the mixture becomes frothy—about 10-15 seconds of vigorous shaking will do. Break the seal, add ice (about 6-8 cubes from an ordinary ice cube tray), and shake again until the tins become frosty (another 10 seconds or so should be enough). Fine strain using a Hawthorne strainer and a conical mesh strainer into a 6 oz cocktail glass.
Ok, I know it seems ridiculous to have three kinds of rum, but believe me, each one makes a difference. Even just a quarter ounce of Smith & Cross will contribute an almost egg nog-like note to the nose, although too much will throw off the balance of the drink and make it too harsh. Gosling’s, in addition to providing part of the inspiration for the name (the other half coming from the class of cocktails using whole eggs called flips), gives the drink a rounded sweetness, and the El Dorado Demerara rum bridges the gap between the other two rums.
Rum, lime juice, and simple syrup is a classic combination to which Amaro CioCiaro adds sweetness and a slight earthy complexity. Finally, the whole egg provides the sort of creamy mouthfeel one finds in egg white cocktails with extra richness coming from the yolk.