It’s World Egg Day. I know I told you yesterday was World Egg Day, but that was just crazy drunk talk. Yesterday was World Egg Day Eve. So, let us now proceed into the future with dignity and without any squinched-up faces or snarky comments about knowing which day is which. All is now correct and forgiven. You know, as far as cocktails go, eggs used to be a pretty big deal. Bartenders used to whip them into drinks to add texture, smoothness and a creamy flavor. Not to mention a strong shot of protein. Those sort of cocktails are called flips, and I personally have a strong liking for them. But you’re probably thinking, “Yeah, but what about that whole salmonella thing? We’re talking raw eggs here!” Well, let me tell you something. The chances of an egg being contaminated with salmonella are 1 in 20,000. I’ll roll those dice all day. Even if you drink ten flips in an afternoon, you’re still safely clipping along at 1 in 2,000. So, what’s my favorite flip? The Million Dollar Cocktail. The name says it all. There are different versions, but I’ve always preferred the original 1910 recipe by master barman Ngiam Tong Boon of the Raffles Hotel in Singapore. Here’s how you do it. With ice, shake well 2 ounces of dry gin, 1 ounce of sweet vermouth, half an ounce of pineapple juice, a quarter ounce of grenadine and one egg white, then strain into a glass. You’re going to dig it the most.