“Our Founding Fathers were drinking whiskey and rum flips served in taverns,” says bartender Pamela Wiznitzer. For this flip (a sweetened cocktail made with a whole raw egg and spice), she adds sweet sherry, balsamic vinegar and chocolaty mole bitters.

Slideshow: More Flips and Fizzes

Recipe from Food & Wine Cocktails 2015
  • Total Time:
  • Servings: Makes 1

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  • 1 1/2 ounces Irish whiskey, preferably Powers John’s Lane
  • 3/4 ounce banana liqueur, preferably Giffard Banane du Brésil
  • 3/4 ounce Pedro Ximénez sherry
  • 1/4 ounce St. Elizabeth allspice dram (rum-based allspice liqueur)
  • 1 teaspoon balsamic vinegar 
  • 3 dashes of mole bitters
  • 1 large egg
  • Ice
  • Small pinch of freshly grated nutmeg, for garnish

How to make this recipe

  1. In a cocktail shaker, combine all of the ingredients except the ice and nutmeg; shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled wineglass and garnish with the nutmeg.

Contributed By Photo © Lucas Allen

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