Sunday, June 5, 2016

death flip

1 oz Blanco Tequila (Piedra Azul)
1/2 oz Yellow Chartreuse
1/2 oz Jagermeister
1 dash Simple Syrup (omit)
1 whole Egg

Shake once without ice and once with ice, strain into a Sour glass, and garnish with freshly grated nutmeg.

Two Sundays ago after the Blender Bender, I treated myself to a nightcap from a recent Eater article called the Death Flip. I was drawn to the recipe because something rich seemed fitting and since the Jagermeister ingredient reminded me of a great icy offering at the Blender Bender. The drink itself was created by Chris Hysted of the Black Pearl in Melbourne, Australia, and it reminded me of the Colleen Bawn in structure.
The Death Flip began with a nutmeg aroma from the garnish that complemented the vegetal and herbal notes from the liquid below. Next, a creamy rich and caramel sip preceded the tequila, clove, and herbal swallow. Later, cinnamon and star anise from the Jagermeister became rather noticeable on the swallow.

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