Tonight's cocktail was another go at the Niagara Crusta. I decided that I wanted to experiment with pasteurized egg whites, since they are easier to handle and likely a little safer to consume, so I used them in this drink. However, I made the mistake of using a cobbler shaker that was too small and didn't really have enough room to shake the thing cold. And my layering of the Creme Yvette was not good. Still, complaints aside, it was a tasty drink and I really like the way the flavor changes as you drink it down and the Creme Yvette gets mixed in. I might try this one yet again, or mess around with a different creme liqueur to see what that does.
My source for this one was the always excellent Cocktail Virgin blog.