“This is such a California-cuisine drink, even I’m rolling my eyes,” Jon Santer says about his sweet and salty flip (a spirit mixed with a whole egg, sugar and spice). He recommends using an artisanal almond-flavored syrup like Small Hand Foods orgeat or making your own. “Don’t buy the fake stuff,” he implores.
Slideshows: Flips and Silver Fizzes
2 ounces aged Guyanese rum, preferably El Dorado 12
3/4 ounce orgeat
1 large egg
1 teaspoon extra-virgin olive oil
Pinch of sea salt, for garnish
How to Make It
In a cocktail shaker, combine the rum, orgeat, egg and oil and shake vigorously. Fill the shaker with ice and shake again. Fine-strain">http://www.foodandwine.com/articles/cocktail-basics-techniques#doublestr... into a chilled coupe and garnish with the salt.
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