1 oz Madeira (Blandy's 5 Year Malmsey Madeira) 1 oz Bourbon (Basil Hayden) 1 Egg Yolk 1/2 tsp Simple Syrup
Shake once without ice and once with. Strain into a wine or cocktail glass, and garnish with grated nutmeg.
While making the Trinidad Fizz, I reserved the unused pair of egg yolks for our second drink. For a beverage that utilizes yolks only, one that popped into my head was the classic Boston Flip which I had recently mentioned in the Copley Lady post. We ended up using the recipe in Trader Vic's Bartender's Guide instead of Patrick Gavin Duffy's recipe which contained a full egg or Boothby's which only used half a yolk (leaving one of our two to waste). The flip also gave us an excuse to crack out the Heisey glassware that we had recently bought from Downstairs at Felton Antiques. The Boston Flip's nose was an elegant nutty grape aroma from the Madeira along with spice notes from the nutmeg. Furthermore, the sip was full of a sharp raisiny wine flavor followed by Bourbon's wood notes on the swallow.
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.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!