Saturday, April 9, 2016


1 oz Curlier Cognac (Camus VS)
1 oz Rum (Cuca Fresca Gold Cachaça)
1 mouthspoon Raspberry Syrup (1/3 oz Royal Rose)
1 small spoon Powdered Sugar (1/6 oz (1 tsp) simple syrup)
1 Whole Egg

Shake once without ice and once with ice, and strain into a goblet.

Later that Sunday, I turned to Louis Fouquet's 1896 Bariana for my own Easter drink. There, I spotted a Flip called the Too-Too; I wondered if it were a mis-spelling or mis-translation of "tutu," but "too-too" was a late 19th century term "used affectedly to convey that one finds something excessively annoying or fatiguing."
The Too-Too's aroma alternated between hints of raspberry and rum on the nose. Next, a rich creamy sip shared the raspberry's tartness, and the swallow began with brandy and grassy rum flavors and ended with a tannic raspberry finish.

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