Another twist on the classic Egg Nog is a new creation by BourbonBlog.com Chef/Mixologist Stephen Dennison made with Gin, Creme de Violette and Luxardo.
1 oz. Aviation Gin
1/2 oz. Crème De Violette
1/2 oz. Luxardo Marascino Liquer
1 egg, pasteurized and uncooked
Add ingredients to shaker. Dry shake for 30-45 seconds. Pour into chilled cocktail glass through a fine mesh sieve. Garnish with marascino cherry.