Here’s another tasty creation. This one’s a flip—a cocktail with a whole, raw egg shaken with the spirits and sweet ingredients. The result is someting bit like eggnog—rich and frothy—but with a lot more going on. This is really more of an autumn/winter drink, but I’m an adult and can do what I like.
For the amari, I used a blend of Averna, Ramazzotti, and Cynar. The herbs, bitter orange, and artichoke(!) and the wonderful aroma from the nutmeg and coffee garnish came together delightfully. Next time I make this I might stiffen it up a bit with some brandy.
This one is rich and frothy, with a wonderful aroma from the coffee and nutmeg. I used a pastured egg from the local farmers market (the yolks are incredible) and homemade 2:1 gomme syrup (the recipe is here on Serious Eats).
Recipe’s below the photo. Enjoy!
3/4 oz Averna
3/4 oz Ramazzotti Amaro
3/4 oz sweet vermouth
1/4 oz Cynar
1/4 oz 2:1 gomme syrup
1 whole egg
Coffee beans (garnish)
Dry shake liquid ingredients vigorously for 1 minute to froth egg. Add ice and shake well to chill. Strain into coupe glass, and garnish with ground nutmeg and coffee.