The Bad Egg

I’m a firm believer that every holiday needs its own cocktail. So this Sunday, while my breeder friends hide plastic eggs, and my Christian friends celebrate the resurrection of Sweet Baby Jesus, I’ll be observing Easter by throwing back a Bad Egg or two.

This bourbon-based cocktail is my take on a a bourbon flip — a drink commonly made with an egg and heavy cream. The addition of Aperol, an orange aperitif, makes The Bad Egg look sweet and innocent. But don’t worry, it’s neither.

The Bad Egg

2 ounces bourbon
1 ounce Aperol
1 ounce heavy cream
1 large, brown egg

Glassware: Rocks or cocktail glass.

Method: Add all ingredients, plus a handful of ice, to a cocktail shaker. Shake it like you mean it, strain it into the glass, and enjoy.