I made this boozy flip style cocktail (flips are cocktails that include whole egg) after skipping dessert this Thanksgiving! Gasp! I know… I shocked myself, too…
Flippin’ the Bird
2oz Goslings 151 Rum – 1oz Creme de Peche – 3/4oz Raspberry Peach Grandmarnier – 1/2oz Nocino – – Scant bar spoon Maple syrup – 1 Whole egg
Dry shake all ingredients for 30-45 seconds. Add ice and shake for another 15 seconds. Strain into chilled glass. Top with grated cinnamon bark. Dessert is served.
An elevated 🐝 Bees’s Knees 🐝 with lemon oleo saccahrum and toasted sesame infused honey simple. Life tastes good.
3oz St. George’s Terroir Gin — 1 1/2oz Fresh Lemon Juice — 1 oz *Toasted Sesame infused Honey Simple — 1 scant tbs *lemon oleo saccharum
*Lightly toast whole sesame seeds in small pan on low heat until light brown in color. Grind sesame seeds with mortar and pestle or coffee grinder (I used the former). Heat equal parts honey and water until liquid consistency. Remove from heat and add ground sesame seeds – allow to steep at least 20min (adjust time to taste).
*Peel 2-3 lemons, try to get as little pith (white part inside peel) as possible. Place peels in sealable zip loc bag and add 1/3 of sugar. Allow to sit for at least 2 hours, allowing the sugar to extract the fragrant, delicious oil from the lemon peel. Use a tablespoon to extract the oleo saccharum (oil sugar) from zip loc – OR – poke a small hole in the corner of bag and squeeze out.
Shake all ingredients with ice and strain into chilled glass. Yum!
I was challenged on Instagram to work with cardamom – which I had never even purchased before! Making this drink was a labor of love – but very fun 🙂
1 1/4oz Balvenie Caribbean Cask
1oz Cardamom simple syrup*
3/4oz Rhum Barbancourt 3 star 4 yr
1/2oz Patron XO Cafe
1/2oz Punt e Mes
1/2 dropper Titze orange bitters
*Open Cardamom pods and extract seeds. Grind with coffee grinder or mortar and pestle. Add 1/3 tbs ground Cardamom to 1 tbs water & 1 tbs superfine cane sugar. Heat until sugar is dissolved, let sit for 15 min (or longer – to taste)
Stir all ingredients in mixing glass with ice – strain and serve in rocks glass with one large ice cube.
I love how the ingredients in drink meld together with great synchronicity.
2oz Old Granddad Bourbon
3/4oz Fresh squeezed Lemon juice
1/2oz Chai Pear Element Shrub
1/2oz Wildflower honey simple
1/4oz Domaine Canton Ginger liqueur
1/2 dropper Titze barrel-aged Cherry bitters
1 egg white
Dry shake all ingredients for 20-30 seconds. Add ice and shake for another 15-20 seconds. Strain into chilled coupe glass.