1/2 oz Ruby Port (Ramos Pinto)
1/2 oz Heavy Cream (Half & Half)
1/4 oz Grand Marnier
1/4 Demerara Syrup (2:1)
Shake once without ice and once with. Strain into a wineglass or snifter (rocks glass), add one coffee or espresso ice cube, and garnish with a freshly grated blanched almond and a flamed orange twist.
On Tuesday night, I finally got to make the Dutch Flip. I originally planned on making the drink on Monday, but the coffee had not frozen for the flavored ice cube in time. What was an extra day considering that I had originally spotted this drink in a Tasting Table article about cocktails in Manhattan a few months ago? The Dutch Flip was created by bartender Katie Stipe of Vandaag in the East Village and seemed like it would well serve as a dessert drink.