[black cadillac]

3 oz Bar Harbor's Cadillac Mountain Stout
1/2 oz Laphroaig 10 Year Scotch
1/2 oz Smith & Cross Rum
1/2 oz Demerara Syrup
1 Egg

Shake once without ice, add ice, and shake again. Garnish the top with 9 drops of Fee's Whiskey Barrel Bitters.

To pair with my dessert at Lineage, bartender Ryan Lotz had a Flip idea he wanted to showcase. Since I was in the midst of a beer-themed week with Mixology Monday, Thursday Drink Night, and the rest, I was intrigued when I heard that it contained beer. The beer was not used as a float, but as a shaken ingredient which would leave the end result without carbonation. Here, the beer was a stout that was paired with Scotch; while I have had that combination in the Dark Horse made with a blended Scotch, the Laphroaig 10 Year in this drink was going to take it to another level. Moreover, the third major ingredient beside the egg and sugar syrup was Smith & Cross Rum which also packs a mighty punch.
The Fee's Whiskey Barrel Bitters provided a great cinnamon aroma to the drink. The sip was rich from the egg and funky from the rum and Scotch. Next, the swallow started rather smoky, and as the taste buds acclimated to that over several sips, the roasted caramelly malt notes from the stout began to come more forward. The egg, demerara syrup, and the rich stout did an excellent job in taming the Laphroaig and the Smith & Cross and helped to create a flavorful but not overbearing Flip.