A tasty beer flip variation that incorporates many parts of a well-balanced breakfast (named in homage to the protagonist of Breakfast of Champions) The wheated bourbon has notes of oak, cinnamon, and vanilla (with an aroma like delicious pancake batter) and is complemented by the molasses from the rum, the maple from the bitters, cinnamon and spice in the Three Pins Liqueur, and the coffee and oatmeal notes in the stout. The egg adds richness and creaminess and the dash of clove-forward bitters adds a nice spiced aroma as you sip 1.5 oz Wheated Bourbon (Smooth Ambler’s Big Level has a great amount of spice and the aforementioned pancake aroma, but Bernheim, Rebel Yell, etc should sub well) .5 oz Blended Aged Rum (several options, but molasses and caramel notes in the Diplomatico are very nice) .5 oz Leopold Bros Three Pins Alpine Herbal Liqueur (has distinct cinnamon and other spice notes; could sub Cinnamon Liqueur or syrup in a pinch) 1 dash Maple Bitters (Urban Moonshine) 1 whole egg Shake with no ice for 15 seconds to incorporate egg and build froth. Add ice and shake for an additional 15 seconds before straining into a chilled double rocks glass. Top with 1.5 oz Coffee and Oatmeal Stout. Garnish with a few drops of Aromatic bitters of choice