Whether you dye them an array of pretty pastels or whip them up for brunch, chances are that over the next few days you’ll be working with eggs. Since we’re in the midst of another holiday season, a period that can cause even the staunchest teetotaler to crave a stiff drink, I’m fully in favor of putting some of those eggs to a totally adult use and shaking up a few egg-infused, classic cocktails.

Because I tend to shy away from thick, heavy beverages, I’m somewhat of a newcomer to the egg yolk-based concoctions known as flips. Originating in the 17th century, early flips featured beer, rum, egg yolks and sugar. Today’s flips omit the beer and include such flavorings as chocolate, coffee, nutmeg or cinnamon. Rich, velvety and filling, they’re quite nice on a cold, blustery night or when you hanker for something more substantial in your glass.

What I do know and love are frothy, egg white-laced cocktails. Requiring only a tablespoon or two of egg whites and a generous amount of shaking, these foamy creations include the ever-popular Pisco Sour, Apple Sour, Round Robin and a series of “lady drinks” such as White Lady, Perfect Lady and My Fair Lady. Dating back to the 1950’s, the last drink was invented at London’s Savoy Hotel and serves as a tribute to the Lerner and Loewe musical “My Fair Lady.”

Because these cocktails are so strong and boozy, I don’t worry too much about the inclusion of raw eggs. Truthfully, I cling to the hope that the alcohol kills off any bacteria. So far, so good. You could, however, omit the eggs. The result won’t be as luscious or foamy but it’ll still be tasty.

If you decide to make one of these powerful potions, just remember to use the freshest eggs possible. And shake, shake, shake until you get a good, thick froth and smooth consistency.

COFFEE FLIP
Makes 1

1 large egg, separated
2 teaspoons confectioner’s sugar
1 1/2 tablespoons cognac
1 1/2 tablespoons Kahlua or other coffee liqueur
2 tablespoons strongly brewed coffee, at room temperature
3 tablespoons heavy cream
ice cubes, for mixing
sweetened cocoa powder, for dusting

Place the egg yolk, sugar, cognac, Kahlua, coffee and cream in a cocktail shaker and mix the ingredients together. Add the egg white and ice cubes and shake repeatedly and hard until the drink is frothy. Pour into a tall glass and dust the top with cocoa powder. Enjoy!

APPLE SOUR
Makes 1

1 teaspoon confectioner’s sugar
1 tablespoon fresh lemon juice
1 1/2 tablespoons calvados
1 1/2 tablespoons cognac
1 egg white
ice cubes, for mixing

Place the ingredients in a cocktail shaker and shake until frothy and well-combined. Drain into a cocktail glass and serve immediately.

MY FAIR LADY
From Stuart Walton’s The Ultimate Book of Cocktails (Hermes House, 2003)
Makes 1

1 1/2 tablespoons gin
2 teaspoons orange juice
2 teaspoons lemon juice
1 teaspoon cream de fraise
1 egg white
ice cubes, for mixing

Place the ingredients in cocktail shaker and shake thoroughly. Strain into a cocktail glass and serve.