dutch flip

1 1/2 oz Bols Genever
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)
1 Egg

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.
The Dutch Flip's nose was mainly from the orange twist. Early in the drink, the sip contained the cream and almond notes which were followed by orange and Bols Genever flavors on the swallow. The grated almond worked rather well in the drink as it heightened the flavors of the Genever. As the coffee ice cube melted, the drink began to change with the additional flavors and bitter complexity. Indeed, the coffee complemented the cream and Genever in this drink. Overall, the Dutch Flip was worth the extra preparation of the coffee ice cubes, and it made for an intriguing drink as the flavor profile change over time.