- 1 ounce 100-proof rye whiskey
- 1 ounce porter
- ½ ounce rich simple syrup
- 1 whole egg (cracked into shaker). Or, alternately, ½ ounce olive oil and ¾ ounces pasteurized egg whites
- Pinch of salt
Combine ingredients into large part of shaker. Seal shaker without ice and shake hard for 10 seconds. This is emulsifying the egg whites and yolk together (or the egg whites and olive oil). Be careful not to let the tin pop on you, as pressure will build. Open shaker and add ice and shake again as hard as possible for 15 to 20 seconds.
Fine-strain into glass and enjoy.