Monday, August 25, 2014

fort mchenry flip

1 1/2 oz Laird's 7 1/2 Year Apple Brandy (Laird's Bonded)
1 oz Leopold Rye (Old Overholt)
1/2 oz Angostura Bitters
1/4 oz 2:1 Simple Syrup (1/2 oz 1:1 Simple Syrup)
1 Egg

Shake once without ice and once with ice. Strain into a pony glass and garnish with freshly grated nutmeg.
After the Sfozando, I returned to the Smithsonian's Raise a Glass history-drink project for a recipe I spotted by Sean Kenyon of William & Graham in Denver. The formula of spirits, Angostura Bitters, egg, and nutmeg reminded me of Jacob Grier's PX Flip, so I was definitely down to trying the apple brandy and rye variation. Sean's submission was the Fort McHenry Flip named after the fort that protected Baltimore from the British navy during the War of 1812. He explained, "For this project, I chose to do a 19th-century style of drink called a Flip. The ingredients reflect the time period and the area where one of the most famous battles of the War of 1812 took place, the Battle of Baltimore. Laird's has been making apple brandy since the 1780s, and they were said to have provided their 'cyder spirit' to troops during the Revolutionary War and the War of 1812. Leopold Bros. has recreated a 19th-century Maryland Style rye that has rich, dark tones that perfectly compliment the apple brandy." Lacking exact matches, I opted for another of Laird's products, Laird's Bonded, and for Old Overholt Rye to match the Leopold's Maryland style (although perhaps not a perfect historical match). Once mixed, the Flip greeted my nose with apple and nutmeg spice aromas. A creamy apple and malt sip then gave way to whiskey, clove, and allspice flavors. Overall, the fort-themed apple and herbal Flip reminded me of Misty Kalkofen's Fort Washington Flip named after the structure that helped to protect Boston from the British during the Revolution.

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