2 oz Cruzan Blackstrap Rum 1 oz Cynar 1 oz Demerara Syrup 1 Egg
Shake once without ice and once with. Strain into a coupe glass.
For my second drink at Eastern Standard last Monday night, I asked bartender Jimmy Lane if he had any ideas with eggs. Jim asked if bitter was okay, and when I approved, he set to work on this flip. Jim paired up a blackstrap molasses-flavored rum with Cynar liqueur to make a richer, less bitter Cynar Flip. The drink's nose was mainly the molasses from the rum; moreover, the molasses carried over into the sip which transitioned into the Cynar flavors on the swallow. When I gave Andrea a taste, she commented that it was like "a Cynar Flip with training wheels." The only suggestion I could make to Jim was to add some sort of garnish on the egg froth such as a few drops of an aromatic bitters (i.e.: Fee's or Angostura) for both attractiveness and aroma. Otherwise, this flip was perfectly delicious as it was.
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.