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3/4 oz Batavia Arrack
3/4 oz Montecristo 12 Year Rum
3/4 oz Lime Juice
3/4 oz Ferrara Orgeat
1 Egg White

Shake once without ice and once with. Strain into a coupe glass and garnish the froth with a few drops of Peychaud's Bitters and Herbsaint. See below for a recipe proportion suggestion.

For my second drink of the night at Drink, I asked Cali what egg ideas she had. She proposed a Batavia Arrack and orgeat combination that snowballed into the final drink concept. The orgeat seemed like it needed some lime to complement it, and the Batavia Arrack would surely gain some depth from an amber rum. For a rum choice, Cali offered me a taste of the Montecristo 12 Year, a smooth sugar cane juice (not molasses) rum from Guatemala, which seemed like it would work well with the Batavia Arrack.
The anise from the Herbsaint garnish and the almond from the orgeat pleasantly combined on the nose. The lime and orgeat flavors were very strong at the front of the sip, and surprisingly the rum and Batavia Arrack on the swallow were rather subtle. Perhaps the egg white softened the intensity of the spirits more than the lime and orgeat, or perhaps we underestimated the orgeat's potency. Regardless, a 1:1:1/2:1/2 ratio would probably provide a better balance for this drink.