Since we didn’t color Easter eggs or bake an Easter ham, I was on the hunt for something to celebrate the holiday. A recent interest in exploring cocktails that make use of raw eggs led me to several recipes that had obviously been posted in advance of this weekend for people just like me.

Of the bunch, the Sergio Leone cocktail, caught my eye as much for its tip of the hat to the famous spaghetti Western director as for the fact that it was the only one I could mix up with the supplies currently available in our not-too-shabby-but-clearly-lacking-in-some-areas home bar collection. I love the tang produced by bourbon and fresh lemon juice. And with the maraschino acting as the bridge between the two, the result was a not-too-sweet cocktail worthy of a grown up Easter celebration. A small orange peel disk as a garnish gives the illusion of a brightly colored Easter egg hidden at the bottom of the glass.

The Sergio Leone Cocktail
Adapted from RPM Italian mixologist Paul McGee’s recipe featured online in Wine Enthusiast Magazine

1½ ounce Willett Bourbon
½ ounce Luxardo Maraschino
¾ ounce fresh lemon juice
¾ ounce simple syrup
½ egg white
1 orange peel disk for garnish

Combine the bourbon, maraschino, lemon juice, simple syrup, and egg white in a shaker without ice. The “without ice” part of the equation is important. A little tip I picked up from a bartender at The Patterson House in Nashville: when working with raw eggs, it is best to do the initial shake sans ice to allow the egg white to emulsify. (I can attest from first hand experience that shaking raw egg with ice initially will lead to a result you will certainly pour down the drain.) Shake vigorously for 10-12 seconds. Next, add some ice to the shaker and shake as normal. Pour the drink through a fine mesh strainer into a chilled coupe, garnish with the orange peel, and enjoy.