“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
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
Small pinch of freshly grated nutmeg, for garnish
How to Make It
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.
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