1 oz. brandy (I think Hine cognac was used)
1 oz. green chartreuse
1/2 oz. vanilla infused rock candy syrup
1/2 barspoon fernet branca
Shake all ingredients first without ice to emulsify the egg, then add ice and shake again. Pour into a cocktail glass and garnish with a mint leaf.
Where: Eastern Standard
When: 17 November, 2008
Who: Hugh Fiore
Purpose: To make a flip based on a recipe from Gary Regan's recent sfgate.com column, using green chartreuse instead of yellow chartreuse.
Ordinal: Third drink of three, no accompaniment
Nose: No trace of egg smell, mint and vanilla aroma
Taste: Subtle taste of mint from the Fernet and green chartreuse, only a tiny trace of bitterness
Summary: This is a wonderful Christmas-y flip (Jess, Hugh said he wanted to make you one next time you see him). Hugh liked it enough to add it to his lil black book. Very clever, using that vanilla rock candy syrup - the original called only for simple.