I've been doing a bit of research lately, reading classic bartender manuals (Harry Johnson's, the Savoy) and got the Bartender's Choice* App by the Milk n Honey dudes. This is my variation on a Rattlesnake with Gin instead of Rye and whole egg instead of just egg white.
It's perfect for brunch so Happy Brunch to you all!
2 oz Plymouth Gin (or any smooth gin)
0.75 oz fresh Lemon Juice
0.75 oz Simple Syrup
Rinse coupe with Pernod or Absinthe and store in freezer.
Combine gin, lemon juice, simple syrup and egg in tin. Dry shake til egg emulsifies. Add cracked ice and shake again until all is nice and frothy. Strain into chilled coupe.
Drop a few drops of Peychaud's into the foaming gloriousness and swirl them into a lovely shape.
Have a great brunch!
*Bartender's Choice is an excellent app to find loads of classic cocktails with Sam Ross' perfectly balanced portions.