Traditionally used to describe a mixture of beer, rum and sugar that's been heated (and frothed) with a red-hot iron, the "Flip" was recognized in 1695 in the Oxford English Dictionary. Today, it's used to describe a category of cocktails that are shaken with eggs to create its signature smoothness.
This holiday, Tuc Craft Kitchen is putting its own spin on the cocktail with seasonal notes of spices, ginger liqueur, chocolate bitters and dark lager. Give it a try!
1 ½ oz. The Kraken black spiced rum
1 oz. Ginger of the Indies liqueur
1/2 oz. Falernum
1 egg
2 dashes chocolate bitters
2 oz. dark beer, (black lager such as 33 Acres of Darkness or a dry Irish Stout works best)
grated nutmeg, to taste
Combine all ingredients, except beer, into cobbler shaker without ice and shake vigorously to emulsify egg. Add ice and shake again. Double strain into a large coupe glass.
Top with dark beer. Garnish with grated nutmeg over top.
- Yield:
- 1 cocktail
