Separate the egg's white from its yolk and beat them individually. Fold them together and place in a London dock glass. Pour in the simple syrup, Cognac, and dark rum and fill with the milk. Stir well. Garnish with a pinch of freshly grated nutmeg.

• 1 oz Gosling's Black Seal rum
• 1 oz VSOP Cognac
• ¾ oz Averna
• ½ oz lemon juice
• ¼ oz simple syrup
• 1 egg white
• 6 drops Xocolatl Mole bitters

Dry shake all but the bitters furiously to emulsify the egg white. Add ice and shake again. Strain into a cocktail glass. Garnish with the bitters and serve with a thin straw.

• 1 oz brandy
• 1 oz spiced rum
• 3 oz milk
• 2 oz heavy cream
• 1 whole egg
• 1 oz sugar (by volume)
• ¼ tsp nutmeg

Dry shake the egg furiously to emulsify. Add the other ingredients and dry shake again, furiously. Chill. Serve in a rocks glass with a dusting of freshly grated nutmeg.

• 2 oz brandy
• ½ oz lemon juice
• ½ oz lime juice
• ½ tsp simple syrup
• ½ Granny Smith apple (peeled, cored, and sliced)
• 1 tsp egg white

Muddle the apple in a cocktail shaker. Pour in the other ingredients, add ice, shake, and double-strain into an ice-filled rocks glass. Apple slice, lemon wheel, and cherry garnishes.