1/2 oz Averna
1/2 oz St. George Spiced Pear Liqueur
1/2 oz Blandy's 5 Year Malmsey Madeira
1/4 oz Honey Syrup
1 Whole Egg
Shake once without ice and once with ice, strain into a glass, and garnish with freshly grated nutmeg.
One of the servers at Loyal Nine is obsessed with Flips regardless of the weather. In developing one to satisfy his requests, I scanned the shelves for unused ingredients and happened upon the St. George Spiced Pear. That ingredient made me think of the Endicott Cobbler that I created at Russell House Tavern. Instead of the sherry to pair with the Averna and fruit liqueur, I opted for the house preference of Madeira, and to give the drink a back bone, I selected a rich Haitian rum. While it turned out rather well, it needed a touch of sweetness to fulfill the dessert role, and a dash of honey syrup was the answer.