1 oz Cruzan Blackstrap Rum 1 oz Old Monk Rum 1/2 oz Orgeat 1/2 oz Rock Candy Syrup 1 barspoon St. Elizabeth Allspice Dram 1 Egg
Shake one round without ice and one round with ice. Strain into a coupe glass and garnish with grated nutmeg.
For my after dinner drink last night, I asked Hugh Fiore for a flip and he suggested a drink that bartender Kit Paschal created that transitioned decently from my last cocktail. The drink paired up two dark rums with elements of Caribbean and Tiki drinks in the mix, and it sounded on the money. When the drink arrived, I was amused at how similar it looked to Thursday night's Jerez Flip, but it was a very different creature from Tommy's concoction. This drink was replete with dark rum notes on the nose and on the taste. The blackstrap molasses flavors from the Cruzan rum were tempered by the orgeat syrup to yield a rather pleasant sweetness. Unfortunately, the Allspice Dram was a bit swallowed up by the richness of the egg and the rums and could have been increased; however, it did add to the complexity of the swallow. But as the drink warmed up, the dram flavors and the vanilla from the Old Monk rum became much more apparent and the flip became a bit more aromatic in nature. My intuition that the recipe could do no wrong was indeed correct.
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.