Wit-ty Flip

drambuie

Here’s one more preview of the cocktails Ezra Johnson-Greenough and I will be serving at our Brewing Up Cocktails Spirited Dinner at Tales of the Cocktail in New Orleans. Because we’re gluttons for punishment, we’re serving not one but two flips during our dinner. That means that if all 70 seats sell out, we’ll be shaking up 140 flips in the course of an evening in addition to 140 other drinks. Our arms will be feeling it the next day.

New Orleans in summer doesn’t exactly scream flips, but this one bucks the reputation flips have as heavy, wintertime indulgences. The four ounces of Belgian-style witbier used in this drink lightens and carbonates the cocktail, making it suitable for hotter weather. The orange peel and coriander often used in witbier also make a nice complement to the spice and herbal notes in Drambuie:

1 1/2 oz Drambuie
3/4 oz lemon juice
2 dashes orange bitters
2 dashes allspice dram
1 whole egg
4 oz witbier
nutmeg, for garnish

Pour the beer into a pilsner or wine glass. Shake all the other ingredients hard with ice. Fine strain back into the mixing glass and then pour into the beer. Garnish with freshly grated nutmeg. (Pouring the heavier flip mixture into the beer rather than the other way around ensures that it mixes thoroughly.)

If this drinks sound weird, you don’t have to take my word for its tastiness: A version of it took third place in the Drambuie Nail or Fail cocktail competition earlier this year.

Tickets for our Spirited Dinner, happening this Thursday, are on sale here. It’s at Emeril’s Delmonic Steakhouse and is sponsored by Drambuie and El Dorado rum.

[Photo via the Drambuie Facebook page.]

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