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.]
My latest column at Culinate gives a little sherry 101 and suggests three ways to mix with it, along with the newest addition to the Metrovino menu, the PX Flip:
2 oz. Pedro Ximinez Sherry
1/2 oz. Angostura bitters
1 whole egg
Shake hard with ice, strain into a chilled cocktail glass, and garnish with freshly grated nutmeg. For the sherry I suggest the Lustau San Emilio PX, which is balanced by more acidity than some other PX sherries.
Sherry has appeared in a few other cocktails on this site, including the Decatur, Walking Spanish, and the Two Item Rule.
Today’s Daily Candy has a great feature on beer cocktails, including an Averna Stout Flip from me:
2 oz Averna
1 oz stout
2 dashes Angostura bitters
Stir in the whole egg, shake vigorously with ice, and double-strain into a wine glass. Garnish with freshly grated nutmeg. For the beer, go for a stout with a smooth, rich mouthfeel. St. Peter’s cream stout is perfect here; Samuel Smith’s oatmeal stout is also good.
[Thanks to Lush Angeles for the photo, who also offers a non-flipped version of the drink.]
Tomorrow at Carlyle we’re hosting our next spirits-in-focus event featuring J. Witty chamomile liqueur. This organic liqueur is made right here in Portland and just came out a few months ago; it has winter spice notes that make it a really nice ingredient in cocktails this time of year, as in the flip pictured above:
1.5 oz grape brandy
.75 oz J. Witty chamomile liqueur
.5 oz lemon
2 dashes Regan’s orange bitters
Shake all but the nutmeg hard over ice and strain into a chilled cocktail glass; grate fresh nutmeg on top.
We’ll be offering this and other winter cocktails made with the liqueur tomorrow from 5-7. Founder Jill Witty will be there too to talk about the product, so come on by to warm up with some good drinks (yes, there’ll be a hot toddy on the menu too).