Café Brûlot Flip

Name: Café Brûlot Flip
Yield: Makes 1 drink
Ingredients: 1/4 ounce Velvet Falernum (clove-spiced liqueur); 1 large egg; Ice; 1 1/2 ounces Cognac; 1/2 ounce Grand Marnier; Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for garnish; 3/4 ounce coffee liqueur, preferably Galliano Ristretto

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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." Cocktail Party Recipes

By Scott Marshall

November 2011

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Credit: © Tina Rupp

Recipe Summary test

Yield:

Makes 1 drink

Ingredients

1/4 ounce Velvet Falernum (clove-spiced liqueur)
1 large egg
Ice
1 1/2 ounces Cognac
1/2 ounce Grand Marnier
Dash of Fee Brothers Whiskey Barrel–Aged bitters or Angostura bitters, for garnish
3/4 ounce coffee liqueur, preferably Galliano Ristretto

Directions

Step 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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Café Brûlot Flip

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Café Brûlot Flip

Gallery

Recipe Summary test

Ingredients

Directions

Reviews

All Reviews for Café Brûlot Flip