1/2 oz Maple Syrup
1/2 oz Angostura Bitters
1 Whole Egg
Shake once without and once with ice, strain into a large coupe glass, and garnish with freshly grated nutmeg.
After spotting Jacob Grier's PX Flip in the blog archives, I was curious if the same could be done with a sweet Madeira. Looking over the sugar content of the various fortified wines, I realized that Pedro Ximenez sherry has more than twice the sugar content of Malmsey Madeira (not to mention Madeira being balanced by a high acid content), so I figured that it needed to be sweetened somehow. For a first pass, I made this drink with demerara syrup and either Angostura or Peychaud's Bitters; the results were that demerara was not sweet enough and Angostura's Christmassy spice was superior here to Peychaud's absinthe-like feel. Instead of opting for a sweeter sugar syrup like simple, I selected maple syrup with the Fort Washington Flip in mind.