I wished to play with the citrus notes of coffee, and by extension Mr. Black, by pairing it with a bergamot liqueur. I want to make a cross roads between coffee and earl grey tea. That citrus provides a bright top note while the mezcal creates a backbone of smoke and earth that reinforces the deeper flavors of Mr. Black. Finally, the whole egg brings the decadent silkiness of an old-school flip to the table.
Combine the Mr. Black, Italicus, mezcal, orange flower water, and whole egg in a shaker.
Dry shake for 30-45 sec.
Add ice to the shaker and shake to chill the ingredients.
Strain into a coup glass and grate nutmeg over top. Note: Do NOT double strain. Double straining will remove the bubbles and foam you worked so hard to make during the dry shake.