pantomime

2/3 jigger Dry Vermouth (2 1/4 oz Noilly Prat)
1 dash Orgeat (3/8 oz)
1 dash Grenadine (3/8 oz)
1/2 Egg White (1 full Egg White)

Shake once without ice and once with ice and strain into a cocktail glass. Garnish with freshly grated nutmeg.
The post-shift drink two Thursdays ago was the Pantomime from Boothby's 1934 World Drinks & How to Mix Them. The recipe was quite curious for it was a low alcohol egg drinks that featured dry vermouth; moreover, I was also intrigued by the tropical elements of orgeat, grenadine, and nutmeg in the mix. Once built, the Pantomime offered nutmeg over nutty orgeat aromas. Next, a creamy and rich sip shared hints of pomegranate, and the swallow was a mix of nutty and herbal flavors.