The egg has been a vital ingredient to bartenders almost as long as it has been to chefs. OK, maybe not quit that long, but for many of the same reasons: Eggs are packed with protein and hold the power to retain and transmit flavors and aromas; to impact luxurious body and a silky mouth-feel; and to emulsify into an espuma or to form a frothy cap. They lend an essential element- that of a sturdy foam with staying power- to the Pisco Sour and myriad other varieties of sour, not to mention the fix, flip, nog and passet, classics with their beginning in the earliest days of the cocktail as well as of our nation. America’s passion for the egg as it pertains to mixology, however, has dampened over the ages. Frothee an egg-free replacement, does the trick of giving certain drinks the appearance of a proper foam, but achieves neither the body nor the richness. Happily, the cocktail renaissance of the last 15 years has brought the egg back from the brink, reigniting bartenders imaginations and desire to not only faithfully re-create such classics at the White Lady, Tom Collins, Ramos Gin Fizz and Tom & Jerry, but to come up with their won edgy, eggy creations. Here we shake up a little bit of both.

Rum Diaries. As served at Lavo Lounge $14. In a mixing tin combine: 1 ¼ Oz. caliche rum, ¾ oz. New Zealand sauvignon blanc syrup (1:1 ratio of granulated sugar to wine, simmered and cooled), ¼ oz. giffard vanilla de Madagascar liqueur, 1 oz. fresh lime juice, 2 dashes Scrappy’s cardamom bitters, 1 egg white, ¾ oz. ruby red grapefruit juice.
Cover and dry shake (no ice) for 20 seconds. Add ice and shake for another 30 seconds. Fine strain into a chilled 7 ½ ounce cocktail coupe and garnish with grapes and grapefruit spiral.