Among the many booze blogs in my feed reader is Lauren Clark’s Drink Boston. I’m a real softie for Boston, for reasons too numerous and personal to detail here, so I love reading Lauren’s blog and traveling vicariously through the cocktailian haunts of that fine city.

I especially enjoyed her most recent post, which starts with this money quote: “You hard boil your Easter eggs. We separate and shake ours.” — Misty Kalkofen

Upon reading that, I knew what I was doing for Easter cocktails.

We had the food down–a small ham from Vermont’s Tamarack Hollow Farm, scalloped potatoes, and roasted asparagus. Jen has the full rundown, if you’re interested.

I needed a good cocktail, though, and I was at a loss until I saw Lauren’s post, at which point the idea of shaking up my eggs just seemed too perfect to pass up. A comment on that entry, about the rye flip, seemed to point the way to exactly what we wanted.

So in honor of spring, the Rye Flip.

Rye Flip

1 egg ½ oz. simple syrup 2 oz. Sazerac rye whiskey Shake over ice. Strain into an ice-filled rocks glass. Top with grated nutmeg.