Pour 0.5 oz of quail egg white and 1 oz of Pedro Jimenez sherry into the shaker
Add 2 dashes of Peychaud’s bitters, 1 oz of homemade rum raisin liqueur, and 1 oz of Scotch whisky
Shake gently without ice
Fill the shaker with ice cubes and shake one more time
Strain into a chilled cocktail glass
Garnish with coconut flakes