2 1/2 oz. Cynar
Add ice, shake the living daylights out of it. Pour into a cocktail glass.
I must say, and in fact I did say, that this was a pretty risky drink for M. Holliday to serve me. "I trust you, " he said, but I think it had more to do with trusting his memory about what I like to drink. It nonetheless paid off, and it was a drink I genuinely enjoyed. The bitterness of the Cynar is cut just enough by the egg without taking away any of the actual flavor, and I'd recommend it to anyone who was on the fence about liking Cynar (Jess?).
I had asked for a cocktail made with no more than 50% alcohol. Now, I know that a glass of 80 proof bourbon technically meets these requirements, but Scott chose to interpret this as "alcohol being one of two ingredients". This recipe was taught to Scott by Ben Sandrof, of Drink fame. I don't know of Ben thought it up, or if someone else passed it along to him during his travels. A quick google search brought up a reference to a related cocktail, the Guyana Flip, composed of rum, ruby port, Cynar, whole egg, and grated nutmeg. Come to think of it, that sounds pretty good, too.