Tuesday, November 22, 2011

px flip

2 oz Pedro Ximénez Sherry (Lustau San Emilio)
1/2 oz Angostura Bitters
1 Whole Egg

Shake once without ice and once with. Strain into a cocktail glass and garnish with freshly grated nutmeg.

In a recent article in Culinate, bartender Jacob Grier of Metrovino in Portland, Oregon, had a great article on sherries and their revitalization through cocktails. One of the recipes he presented was from his own menu that is a take on the classic 19th century Sherry Flip. Jacob cut the syrupy sweetness of the Pedro Ximénez sherry with a healthy dose of Angostura Bitters to create an exquisite after-dinner drink.
The freshly grated nutmeg garnish supplemented the hints of Angostura's spices that entered into the aroma. The creamy rich grape sip was chased by more sherry notes on the swallow along with sweet cinnamon and allspice flavors. The Pedro Ximénez did a good job of balancing the Angostura such that the drink was not a oddity like some bitters-laden drinks can be, and the Angostura in turn donated a great autumnal and winter seasonal spice note to the Flip.

2 comments:

Jordan Devereaux said...

That sounds like a tasty one. I'd probably want to ease up on the bitters just a hair if I used Lustau's East India Solera sherry as that has some oloroso in with the PX, but it should still work well. Thanks for the idea.

frederic said...

Definitely considering boosting the sweetness with a flavorful simple (demerara or other). Perhaps 2 EIS:1/4 simple:1/4 Ango. Won't be the same but it'll help to offset some of the bitterness.