1 1/2 oz Oloroso Sherry 3/4 oz Pimm's No. 1 3/4 oz Benedictine 1/4 oz Brown Sugar Simple Syrup 1 dash Angostura Bitters 1 dash Bittermens Mole Bitters 1 Egg
Shake once without ice and once with. Strain into a coupe glass and garnish with freshly grated nutmeg.
After the St. Germain Industry Night, we took the Red Line to Central Square to visit Craigie on Main. I picked the Jerez Flip off of the menu for the concept of a sherry egg drink seemed rather tasty. The drink bartender Tom Schlesinger-Guidelli crafted for me had a decent amount of nuttiness but not overly so, and was in the moderate level of sweetness with the dry sherry being balanced with the brown sugar syrup and Benedictine liqueur. Overall, the Jerez Flip was rather rich and had a good deal of spice with the flavors from the Benedictine and nutmeg complementing each other rather well. Moreover, the Pimm's added to the complexity of grape notes from the Sherry. Despite it being a chilled drink, the Jerez Flip was the perfect flavor combination for a cold winter's night.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.