The Cocktail Thread

BEERserkers and fans of spirits, come on in! Discussion about beer, spirits, liquor - anything beverage non-wine related
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Brad B a l l i n g e r
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#351 Post by Brad B a l l i n g e r » March 4th, 2016, 6:57 am

Made something called a Cherub's Cup over the weekend...

2 ounces vodka
1 ounce St. Germain
1 ounce muddled strawberries
3/4 ounce lemon juice
1/2 ounce simple syrup
sparkling rosé

Stir first five ingredients together. Serve over rocks in a collins glass. Top with bubbles. Garnish with a strawberry. Pretty good, if on the sweet side. But I primarily made it for my wife, females cousins, and great aunt.
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#352 Post by Frank Deis » March 17th, 2016, 12:58 pm

I have been watching "The Mind of a Chef" on NPR and I DVR'd all of the episodes by David Kinch who is the chef at Manresa -- we ate there and met him, quite an experience (Los Gatos, CA). We were there in 2012 and the restaurant burned down, apparently due to arson, in 2014. Evidently during the "down time" after the fire, David Kinch invented a cocktail and named it after himself -- "The David." I ordered the ingredients from Astor Wine in NYC -- Carpano Antico Formula, a very complex red vermouth, plus Aperol and a hopped California whiskey (Charbay R5), plus orange bitters and a slice of orange zest. 2 jiggers of the whiskey, 1 of Carpano, one of Aperol, ideally served over an "ice sphere" which melts more slowly than cubes.

Later I learned that Spago serves its own Negroni with a very similar recipe. One jigger Carpano, one jigger Hendricks gin, and one jigger which is half Aperol and half Campari. Add a flamed slice of orange rind.

I have been alternating between the two for a nightcap, and I really like both. The Negroni is more delicious I think but the David is more complex. Both are highly recommended!
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#353 Post by Collin Dahl » March 20th, 2016, 9:23 pm

Never tried Hendricks in a Negroni...usually Plymouth or (blush) Beefeater. Just curious, have you varied the gin and still stuck with Hendricks?
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#354 Post by John Liotta » March 21st, 2016, 1:10 pm

I pretty much never use Hendricks in a Negroni actually. For each different recipe I will more than likely use a different gin. My long time house favorite was Death's Door.
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#355 Post by ybarselah » March 21st, 2016, 2:55 pm

Frank Deis wrote:I have been watching "The Mind of a Chef" on NPR and I DVR'd all of the episodes by David Kinch who is the chef at Manresa -- we ate there and met him, quite an experience (Los Gatos, CA). We were there in 2012 and the restaurant burned down, apparently due to arson, in 2014. Evidently during the "down time" after the fire, David Kinch invented a cocktail and named it after himself -- "The David." I ordered the ingredients from Astor Wine in NYC -- Carpano Antico Formula, a very complex red vermouth, plus Aperol and a hopped California whiskey (Charbay R5), plus orange bitters and a slice of orange zest. 2 jiggers of the whiskey, 1 of Carpano, one of Aperol, ideally served over an "ice sphere" which melts more slowly than cubes.

Later I learned that Spago serves its own Negroni with a very similar recipe. One jigger Carpano, one jigger Hendricks gin, and one jigger which is half Aperol and half Campari. Add a flamed slice of orange rind.

I have been alternating between the two for a nightcap, and I really like both. The Negroni is more delicious I think but the David is more complex. Both are highly recommended!
this is more of a variation of a boulevardier which itself is a kind of negroni variation (maybe).
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#356 Post by Brad B a l l i n g e r » March 23rd, 2016, 11:47 am

For John Liotta... http://www.telegraph.co.uk/luxury/drink ... ottle.html

Bottled, "aged" negroni.
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#357 Post by John Liotta » March 23rd, 2016, 11:54 am

Brad B a l l i n g e r wrote:For John Liotta... http://www.telegraph.co.uk/luxury/drink ... ottle.html

Bottled, "aged" negroni.
Interesting.
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#358 Post by Ryan Kilkenney » March 23rd, 2016, 12:07 pm

I've had something similar at a couple spots in Chicago. For my taste, not an improvement on a "fresh" negroni.

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#359 Post by Jorge Henriquez » March 23rd, 2016, 12:19 pm

I think Yaacov is involved in something similar to that here in NY.
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#360 Post by ybarselah » March 23rd, 2016, 12:21 pm

Jorge Henriquez wrote:I think Yaacov is involved in something similar to that here in NY.
that sounds ominous.

i've done a few batches of bottled cocktails, with varying success.

the smoked negroni (2nd batch) was/is profound. it was a complex recipe, but the ageing in bottle really took it to another level.

as the weather turns over the next few weeks, i'll likely do another batch.
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#361 Post by Jorge Henriquez » March 23rd, 2016, 12:47 pm

ybarselah wrote:
Jorge Henriquez wrote:I think Yaacov is involved in something similar to that here in NY.
that sounds ominous.

i've done a few batches of bottled cocktails, with varying success.

the smoked negroni (2nd batch) was/is profound. it was a complex recipe, but the ageing in bottle really took it to another level.

as the weather turns over the next few weeks, i'll likely do another batch.
So I should expect an eVite in my inbox by mid Spring right?

Sunday afternoon I toyed around with an "El Diablo Manhattan": 2 parts Rye, .5 parts Carpano Antico, .5 parts Ancho Reyes, dash of Angostura, dash of Orange Bitters. Ended up having 3 of those. [pwn.gif]
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#362 Post by Andrew Kotowski » March 23rd, 2016, 4:53 pm

As a side note - the great thing about Carpano Antica is that it counts as a bottle of wine towards a 6 bottle discount at most places ;)

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#363 Post by John Oglesby » April 27th, 2016, 5:21 pm

The Veaux Carre might end up being the last cocktail I'll ever need.

3/4 oz. rye whiskey
3/4 oz. Cognac
3/4 oz. sweet vermouth
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: cherry

I personally don't think the benedictine is necessary as I don't notice the difference. It's a basic 1:1:1 with a dash of 2 bitters.
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#364 Post by Jack Johnson » April 27th, 2016, 5:51 pm

Bitters - have been using AZ bitters the last 2 nights. Orange Sunshine and Figgy Pudding. Both are excellent.
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#365 Post by Ryan Kilkenney » April 27th, 2016, 6:11 pm

John Oglesby wrote:The Veaux Carre might end up being the last cocktail I'll ever need.

3/4 oz. rye whiskey
3/4 oz. Cognac
3/4 oz. sweet vermouth
1 barspoon Bénédictine
2 dashes Peychaud’s bitters
2 dashes Angostura bitters
Tools: mixing glass, barspoon, strainer
Glass: Old Fashioned
Garnish: cherry

I personally don't think the benedictine is necessary as I don't notice the difference. It's a basic 1:1:1 with a dash of 2 bitters.
I like it on the rocks if I'm ordering at a bar. Sometimes the particular rye & cognac don't play well together, and a little water smooths the rough edges.

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#366 Post by Jorge Henriquez » April 28th, 2016, 7:11 am

Guy who invented St. Germain died on Tuesday at the age of 39.
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#367 Post by Bill Buitenhuys » April 28th, 2016, 9:33 am

Jack Johnson wrote:Bitters - have been using AZ bitters the last 2 nights. Orange Sunshine and Figgy Pudding. Both are excellent.
Thanks, Jack! Lots of recipe suggestions on our website if you need any inspiration.
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#368 Post by R@y.Tupp@+sch » May 9th, 2016, 2:31 pm

Satan's Circus.

Had it for the first time a few years ago at the NoMad.
Started making my own Thai Bird Chile-Infused Aperol. I like the heat in the cocktail, so I add a bunch of them halved in 12 ounces of Aperol and let it stand for about an hour before straining.

2 ounces rye whiskey
3/4 ounce Heering Cherry Liqueur
3/4 ounce Chile-Infused Aperol
3/4 ounce fresh lemon juice

Shake vigorously and serve in a coupe.

Has (temporarily?) replaced the Corpse Reviver #2 as my go to cocktail.
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#369 Post by ybarselah » May 9th, 2016, 3:03 pm

making this asap. sounds perfect.

i want to play around with mezcal in this as well.
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#370 Post by R@y.Tupp@+sch » May 13th, 2016, 8:27 pm

ybarselah wrote:making this asap. sounds perfect.

i want to play around with mezcal in this as well.

So?
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#371 Post by Scott Sutherland » July 31st, 2016, 8:58 pm

Last word. Very, very good. Never in a million years would have guessed what it would taste like. Used Bombay sapphire cause that's what I had. I need a less juniper-y gin.

Martinez -- 2oz gin (again the sapphire darn it), 1oz carpano antica, 1/4 oz luxardo, 3 dashes angostura (didn't have any orange bitters). This was dominated by the carpano and the angostura. I'll try it with a different vermouth and some orange bitters. Quite interesting tho and a welcome change up from a Manhattan.

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#372 Post by Scott Sutherland » July 31st, 2016, 9:00 pm

PS that satan circus looks good. I need to find a couple more heering cocktails before I commit to another obscure bottle of liquor :)

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#373 Post by Russell Faulkner » August 1st, 2016, 12:33 pm

I thought no the Martinez calls for a restrained gin, the opposite perhaps of a gin and tonic.

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#374 Post by Scott Sutherland » August 1st, 2016, 12:52 pm

Russell Faulkner wrote:I thought no the Martinez calls for a restrained gin, the opposite perhaps of a gin and tonic.
A lot of the recipes I found suggested Old Tom Gin. I don't know anything about gin so I just used what I had :)

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#375 Post by Mike Cohen » August 1st, 2016, 1:11 pm

Scott Sutherland wrote:PS that satan circus looks good. I need to find a couple more heering cocktails before I commit to another obscure bottle of liquor :)

Scott
Blood and Sand uses Cherry Heering. It's a solid cocktail.

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#376 Post by Russell Faulkner » August 1st, 2016, 1:15 pm

Scott, I don't think you can go too wrong. But it doesn't seem worth the fancy stuff....

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#377 Post by Bill Buitenhuys » August 4th, 2016, 9:33 am

Scott Sutherland wrote:
Russell Faulkner wrote:I thought no the Martinez calls for a restrained gin, the opposite perhaps of a gin and tonic.
A lot of the recipes I found suggested Old Tom Gin. I don't know anything about gin so I just used what I had :)

scott
Ya, Old Tom and a vermouth that is less aggressive than CA is definitely the way to go. Dr. Adam's Bokers bitters are my fave in a Martinez but a good aromatic bitters will work as well.
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#378 Post by Scott Sutherland » November 2nd, 2016, 3:13 pm

Gato Amargo from the Tippling Bros A Lime and a shaker

1 stawberry muddled
1oz blanco tequila
1oz Montenegro Amaro
1/2oz fresh lemon juice
3oz orange fanta (mexican)

You basically muddle the strawberry, add everything else except the fanta to a shaker, shake it, strain into a glass of ice, the add the fanta.

Pretty awesome. Great cocktail book too. They have a margarita recipe in there that i like as much as i like the tommy's recipe and the bayless topolobampo recipe.

Hibiscus Watermelon Margarita recipe on deck :)

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#379 Post by P. Willenberg » November 3rd, 2016, 2:01 pm

highly recommended. One of the best cocktails bars in the world

The Canon Cocktail Book: Recipes from the Award-Winning Bar
by Jamie Boudreau et al.
Link: https://amzn.com/054463103X
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#380 Post by Andrew Kotowski » November 3rd, 2016, 2:12 pm

P. Willenberg wrote:highly recommended. One of the best cocktails bars in the world

The Canon Cocktail Book: Recipes from the Award-Winning Bar
by Jamie Boudreau et al.
Link: https://amzn.com/054463103X
Canon is awesome... and their bourbon list is like 50 pages long. That said, I'd expect a lot of unique ingredients/techniques (i.e. smoking oak chips under an upside-down trifle dish for the Georgia Campfire). Thanks for calling out, as I'll pick up a copy :D

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#381 Post by Scott Sutherland » November 3rd, 2016, 10:42 pm

I'm sure the book is terrific, but I just watched 5-6 of his YouTube videos and his cocktails use quite a few spirits that I don't have -- I'm a little worried I wouldn't be able to make anything in the book.

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#382 Post by P. Willenberg » November 4th, 2016, 1:00 pm

that's a legitimate concern but thankfully there are about 120 pages of classics and straightforward recipes before you get to the liquid nitrogen IV drip

here's the TOC

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#383 Post by David Whitworth » November 4th, 2016, 2:39 pm

P. Willenberg wrote:highly recommended. One of the best cocktails bars in the world

The Canon Cocktail Book: Recipes from the Award-Winning Bar
by Jamie Boudreau et al.
Link: https://amzn.com/054463103X
i picked up a copy of this book a few days ago. It has great sections on Tools, techniques, glassware, etc. in addition to many cocktail recipes. I highly recommend it as an addition to your home bar.

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#384 Post by Mike Cohen » November 6th, 2016, 6:16 pm

Dieting right now so I've been laying off alcohol...but I'm fascinated by the idea of a Oaxaca Old Fashioned!

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#385 Post by ybarselah » November 6th, 2016, 8:14 pm

Mike Cohen wrote:Dieting right now so I've been laying off alcohol...but I'm fascinated by the idea of a Oaxaca Old Fashioned!
fantastic variation. get at mayahuel or d&co, but skip it and just make double dragon. and read up on phil ward while you're at it.
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#386 Post by P. Willenberg » November 22nd, 2016, 7:08 am

cross-posting this from my kindle thread. I recommend:

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
by Dale DeGroff
Link: http://a.co/gzWhOWZ
$3
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#387 Post by Tyler Berry » November 23rd, 2016, 4:43 am

I'm working on re-imagining my restaurant's signature cocktail. As it's currently printed, I think it's a bit of a mess: it incorporates unemulsifed olive oil, which separates from the polar stuff (water, alcohol) after about five minutes, and it's a grapefruit-based sour - I already have a few sours on the list, and I would like the "signature" cocktail to be a bit more mature. Enter the basil-olive-oil-washed Vesper!

Vesper Martini all'Olio
2.5 oz Olive oil/basil washed Sipsmith London Dry gin (grain based) & Hangar 1 vodka (grape based)
0.5 oz Cocchi Americano*
Stir with ice (sorry James), strain into a coup/martini glass. Garnish with a lemon twist.

*Preferred over Lillet Blanc due to supposed better similarity to the original Vesper ingredient - the now discontinued Kina Lillet, which had higher gentian/cinchona content.

I'm still trying to nail down the ratio/timing on the oil washing/basil infusion. I've played with one day at room temp and two days in fridge. The basic recipe is 10 parts gin to 5 parts vodka to 3 parts olive oil with a proportional amount of basil, let sit, then remove basil leaves, freeze oil off, and strain. The alcohol absorbs the flavors of the oil without any of the emulsification problems. I am next going to try to do a "hot" infusion with a bain marie at 125 °F for increments of a few hours - from what I've read, it works well for infusions, but might affect the flavor of the gin.

I could, of course, just use egg white to emulsify the current recipe, but my GM doesn't trust my bartenders with raw eggs.
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#388 Post by P. Willenberg » November 23rd, 2016, 6:47 am

Tyler, this sounds like a good place to do it sous vide, so you don't lose alcohol and aromatics to heating.
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#389 Post by Tyler Berry » November 23rd, 2016, 7:02 am

Yup, I've got the Anova ready to go!
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#390 Post by P. Willenberg » November 23rd, 2016, 8:06 am

Tyler Berry wrote:Yup, I've got the Anova ready to go!
awesome! let us know the results.
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#391 Post by Bill Buitenhuys » November 28th, 2016, 8:32 am

P. Willenberg wrote:cross-posting this from my kindle thread. I recommend:

The Craft of the Cocktail: Everything You Need to Know to Be a Master Bartender, with 500 Recipes
by Dale DeGroff
Link: http://a.co/gzWhOWZ
$3
+1 Love this book! It was the first cocktail book I purchased...and Dale signed it 4 or 5 years ago. He liked how tattered and well-worn the book was, even back then.
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#392 Post by Andrew Kotowski » December 31st, 2016, 7:20 am

Found one of the original bottles of Miracle Mile Chocolate Chili bitters while moving, along with a recipe for the "Left Hand" on the back of Louis's business cards. An old elementary school friend made his labels, so I got a starter pack early on with Chocolate Chili, Yuzu, Forbidden, Castillion and a couple of others. Amazing stuff.

2 parts bourbon
1 part Carpano Antica
1 part Campari (I used a little less because, even thought I HEART Negronis, Campari is just over the top)
Miracle Mile Chocolate Chili Bitters
Luxardo cherries (using grillotines because I cannot find Luxardo cherries here)

I can't feel my face, but I think I'm smiling :D

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#393 Post by Scott Sutherland » March 30th, 2017, 3:38 pm

Two variations of the Jungle Bird. Both basically based on this recipe:

½ ounce simple syrup
1 ½ ounces blackstrap rum, preferably Cruzan
¾ ounce Campari
1 ½ ounces pineapple juice, fresh or a high-quality brand
½ ounce fresh lime juice

For the first I used the blackstrap rum. It was a little weird. The guy on serious eats said it tasted like eating pancakes with syrup while drinking a cup of coffee and that's not far off. I could drink it but my wife could not. Probably I would not go here again. It is also a super strange and unappealing brown color.

For the second I used Stiggins Fancy Plantation Pineapple Rum and it was really, really good. A very pretty pink/red color from the campari. More pineapple flavor. No coffee and no pancakes. I dislike most things bitter especially in tiki drinks so next time I might go 1/2 oz on the campari and 1 3/4 oz on the rum.

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#394 Post by Michael Klein » March 31st, 2017, 1:11 pm

Also highly recommended: Regarding Cocktails, Sasha Petraske


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#395 Post by Jorge Henriquez » March 31st, 2017, 1:18 pm

Michael Klein wrote:Also highly recommended: Regarding Cocktails, Sasha Petraske

RIP
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#396 Post by Michael Klein » April 5th, 2017, 2:00 pm

Jorge Henriquez wrote:
Michael Klein wrote:Also highly recommended: Regarding Cocktails, Sasha Petraske

<a class="vglnk" href="[/quote" rel="nofollow"><span>https</span><span>://</span><span>www</span><span>.</span><span>amazon</span><span>.</span><span>com</span><span>/</span><span>Regarding</span><span>-</span><span>Cocktails</span><span>-</span><span>Sasha</span><span>-</span><span>Petraske</span><span>/</span><span>dp</span><span>/</span><span>0714872814</span><span>[/</span><span>quote</span></a>]

RIP
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#397 Post by dcornutt » April 10th, 2017, 4:13 pm

John Liotta wrote:I had a nice cocktail on Saturday night at a local restaurant called Cooks & Soldiers: mezcal, tequila, lime, luxardo maraschino, cherry bark vanilla bitters. It was called- Night in Navarre.
This looks really good John!
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Scott Sutherland
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Joined: June 5th, 2009, 8:54 pm

The Cocktail Thread

#398 Post by Scott Sutherland » April 28th, 2017, 4:32 pm

Had this over at Cavallo Point and loved it:

Paper Plane
3/4 ounce bourbon,
3/4 ounce Aperol
3/4 ounces Amaro Nonino
3/4 ounces fresh lemon juice

http://www.seriouseats.com/recipes/2012 ... ecipe.html

Scott

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NoahR
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Joined: December 1st, 2013, 1:07 pm

The Cocktail Thread

#399 Post by NoahR » May 8th, 2017, 5:26 pm

For those of you who are into the richer spectrum of cocktails, my favorite and wife's favorite (and we were cocktilians well before I got into wine; I started out at Flatiron Lounge 15 years ago when cocktails were just starting their renaissance in New York and then when I moved to D.C. became part of that nascent cocktail scene in 2006):

Angostura Flip:
1 whole egg
2 oz Angostura Bitters
(Shake egg vigorously in empty shaker first. Then add ice and angostura. Shake vigorously for 30 seconds then strain with Hawthorne into chilled coupe. Orange (flamed) peel garnish

Cynar Flip
Same as above but with Cynar instead of Angostura bitters.

These are phenomenal cocktails. The egg tempers the bitterness perfectly. Better for cold weather.
Noah Raizman
Washington, DC

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P. Willenberg
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Joined: March 8th, 2012, 7:46 pm
Location: Portland, OR

The Cocktail Thread

#400 Post by P. Willenberg » May 9th, 2017, 7:04 am

if you're into that, you might like this:

Averna Stout Flip
2 oz Averna
1 oz stout
2 dashes Angostura bitters
1 whole egg
nutmeg, for garnish

Shake all ingredients vigorously with ice and strain into a wine glass. Garnish with freshly grated nutmeg. For the beer, choose a stout with a smooth, rich mouthfeel. St. Peter’s Cream Stout is perfect here; Samuel Smith’s Oatmeal Stout and Young’s Double Chocolate Stout are also good


NoahR wrote:For those of you who are into the richer spectrum of cocktails, my favorite and wife's favorite (and we were cocktilians well before I got into wine; I started out at Flatiron Lounge 15 years ago when cocktails were just starting their renaissance in New York and then when I moved to D.C. became part of that nascent cocktail scene in 2006):

Angostura Flip:
1 whole egg
2 oz Angostura Bitters
(Shake egg vigorously in empty shaker first. Then add ice and angostura. Shake vigorously for 30 seconds then strain with Hawthorne into chilled coupe. Orange (flamed) peel garnish

Cynar Flip
Same as above but with Cynar instead of Angostura bitters.

These are phenomenal cocktails. The egg tempers the bitterness perfectly. Better for cold weather.
Paul (@pwillen1 on CT, Twitter, Instagram)
ITB
WSET Level 3 in Sake

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