MxMo: Flipping Out

I've missed the last couple of Mixology Mondays because I couldn't get a post up in time. Well, here we go (with pictures forthcoming...)

The theme this week is flipping out, which means drinks with whole eggs. Josh over at Cocktail Assembly is hosting and explains it as so, "The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing it’s way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip."

Our first drink is a variation on our Samizdat:
1.5 oz bourbon (we use Bulleit)
.5 oz Becherovka
2 oz dandelion burdock rootbeer
1 whole egg
splash of heavy cream
Dry shake the egg, then add remaining ingredients and ice. Shake like hell, then double strain into a large snifter or some such glassware with a large bowl. Flame the top with a combination of equal parts rum and Angostura from a Misto.

Our second drink utilizes the same architecture of the Ramos Gin Fizz. It doesn't have a name, but it's something that get served a lot at the bar.
1 oz cognac
1 oz creme de Violette
1 oz fresh lemon juice
1 oz fresh lime juice
1 whole egg
splash of heavy cream
finish with chamomile tincture, rose cordial, and Peychaud's
Dry shake the egg, then add remaining ingredients and ice. Shake like those arms turn to noodles, then double strain into a short collins. Wash inside of the glass with seltzer water (from gun or siphon). Using a bar spoon, scoop out foam and place on top of the drink. Finish with tincture, cordial, and bitters.