flip royal

2 oz King's Ginger Liqueur
1 oz Rooibos Tea Syrup (*)
1 dash Angostura Bitters
1 Egg

Shake with ice and strain into a rocks glass. Top with 2 oz soda water and garnish with a pinch or two of spice mix (grated cinnamon, nutmeg, and coffee).
(*) According to CocktailMusings, Jackson makes this syrup with twice the rooibos tea. After infusing and straining, he adds an equal part of sugar (1:1 syrup). When cool, he salts to taste (a little under a tsp salt per quart).
Another drink I had at Anchor Distilling Company's "The Boston Cocktail Experience" tasting room was the Flip Royal by Eastern Standard's Jackson Cannon. Jackson's drink featured King's Ginger, a liqueur created in 1903 for King Edward VII. Unfortunately, I did not have a chance to taste the spirit straight or side by side with Domaine de Canton to see how it stacked up, but it did taste good in this drink. Here, the aroma was predominantly coffee and nutmeg on the nose from the spice mix with a hint of the cinnamon poking through. Moreover, the sip was rather creamy and filled with floral notes from the tea syrup, and the swallow was all about the ginger that prolonged into the aftertaste.