1 1/2 oz Cynar
1 oz Lemon Juice
1/2 oz Orgeat (BG Reynolds)
1 Whole Egg (*)
Shake once without ice and once with. Strain into a cocktail glass and garnish with drops of Angostura Bitters.
(*) Note that the original, the Aster Family Sour, calls only for egg white.
After the L'Aiglon of Chicago, Andrea wanted to end the evening with a Flip. When I spotted a recipe from Rob Roy's Zane Harris in Food & Wine: Cocktails 2011, I figured that his Aster Family Sour could easily be converted into a delicious Flip by including the egg yolk in the recipe. The end result fell somewhere between Scott Holiday's Cynar Fizz and Corey Bunnewith and Ben Sandrof's Cynar Flip and into the realm of deliciousness. Indeed, the Flip's Angostura Bitters garnish contributed an allspice aroma. Next, its creamy and sweet lemon and orgeat sip complemented the Cynar's herbalness on the swallow.
The euphemisms are getting a bit stale, suffice to say: four people in Boston -- two of whom are much more prolific writers than the other two (including the originator of this blog, who has no excuse apart from laziness) -- who drink and tell.
drink & tell: a boston cocktail book
A collection of drink recipes, techniques, and Boston bar recommendations from Frederic Yarm, one of the authors of the Cocktail Virgin Slut blog. Available at Amazon, Barnes and Noble, and The Boston Shaker (on their shelves and via their webstore). Follow the buzz on D&T's Facebook fan page!