Flip the Bird

Flip the Bird

By Kate Grutman

• 1 egg yolk
• ¾ oz simple syrup
• ¾ oz cream
• ½ oz Punt e Mes
• 1.5 oz Pink Pigeon

Shake without ice, to whip and emulsify ingredients until frothy. Add ice to shaker and shake vigorously. Strain into port glass or small fluted glass. Garnish with shaved cinnamon or nutmeg.