Scott Marshall, principal bartender at Drink in Boston, came up with this rich, spicy after-dinner drink. "I love flips," he says of the category of cocktails that contain a whole raw egg. "The egg adds a velvety creaminess that surprises most people."
Glassware Guide Cocktail Party Recipes
1/4 ounce Velvet Falernum (clove-spiced liqueur)
1 large egg
1 1/2 ounces Cognac
1/2 ounce Grand Marnier
Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for