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!
Amaro Flip 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 Nutmeg (garnish) 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.
Here’s a great adaptation of a Serious Eats recipe—the only spirit in the original was amaretto, which made the result way too sweet.
This recipe combines amaretto’s warmth and ginger’s spice with a bit of fresh sour citrus juice. It uses Mellow Corn whiskey (which I first picked up in my local store as a novelty before seeing it recommended by an article in Punch) as its base spirit. This whiskey looks a little bit rough around the edges, but it works really well here. It has just enough of a bite to stand up to the sweet amaretto and ginger liqueur, but not enough to make it taste like sketchy corn hooch.
The egg whites are absolutely not optional as they give the drink a lovely quarter-inch layer of sweet foam on top. I used pasteurized egg whites for the convenience.
Interestingly, it tastes very different before and after eating the crystallized ginger garnish—for some reason, this has a lasting effect on my tastebuds, making the drink taste less sweet for several sips.
Without further ado, the recipe:
3/4 oz corn whiskey (or bourbon)
3/4 oz amaretto (I used Luxardo)
1/2 oz ginger liqueur (or spicy ginger syrup)
3/4 oz fresh lemon juice
1/2 oz egg white
2 dashes Angostura bitters
Dry shake vigorously for 20-30 seconds, shake with ice vigorously another 20-30 seconds, then strain into cocktail glass. Garnish with crystallized ginger and enjoy.