Friday, January 28, 2011

fort washington flip

1 1/2 oz Laird's Apple Jack
3/4 oz Benedictine
1/2 oz Vermont Maple Syrup
1 Egg

Shake without ice and then shake with; strain into a wine glass. Garnish with freshly grated nutmeg.

A few weeks ago, I was reading Paul Clarke's article in Serious Eats about Flips. One of the drinks he mentioned was Misty Kalkofen's Fort Washington Flip. While I knew that I had not written about it, I was surprised that neither Jess nor Andrea had covered that recipe here. Therefore, last Sunday, I decided to order one from bartender Derric Crothers and rectify the situation. Misty created this drink cerca 2007 while she was still behind the stick at Green Street. Several blocks away from the bar on the way to the Charles River are the remnants of Fort Washington, a Revolutionary War-era fortification used to attack the British during the Siege of Boston. Indeed, her choice of ingredients to honor this bit of history were perfect for a New England winter's night.
The Fort Washington Flip began with the aroma of nutmeg with hints of Benedictine's dark herbal notes. The sip was rich from the egg and maple syrup and possessed apple and maple flavors. Moreover, Benedictine's spice appeared on the swallow and donated a good bit of complexity to the drink. Of all the flavor combinations, I was most impressed at how well the maple syrup and Benedictine notes played off of each other.

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