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Café Brûlot Flip
© Tina Rupp

Café Brûlot Flip

  • SERVINGS: Makes 1 drink

Scott Marshall, principal bartender at Drink in Boston, came up with this rich, spicy after-dinner drink. "I love flips," he says of the category of cocktails that contain a whole raw egg. "The egg adds a velvety creaminess that surprises most people."

cocktails Glassware Guide

  1. 1/4 ounce Velvet Falernum (clove-spiced liqueur)
  2. 1 large egg
  3. Ice
  4. 1 1/2 ounces Cognac
  5. 1/2 ounce Grand Marnier
  6. Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for garnish
  7. 3/4 ounce coffee liqueur, preferably Galliano Ristretto
  1. In a cocktail shaker, combine all of the ingredients except ice and the bitters; shake well. Add ice and shake again. Strain into a chilled coupe; garnish with the bitters, swirling them decoratively.
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