Tuesday, April 27, 2010

farewell flip

1 1/6 oz El Dorado 12 Year Rum
1/2 oz Carpano Antica Sweet Vermouth
1/2 oz Heavy Cream
1/3 oz Cherry Heering
1/2 tsp Simple Syrup
1/2 tsp Vanilla Extract
1 Egg Yolk

Shake once without ice and once with; strain into an Old Fashioned glass. Dust with grated nutmeg and cherry chocolate flakes (substituted grated 70% chocolate).
For our after dinner cocktail, we started flipping through Beachbum Berry's Remixed which Andrea had just bought at the Boston Shaker that night. The one that seemed to fit both of our moods was the Farewell Flip which was rather suiting since Andrea was departing the next day to visit her family out in Indiana. The Farewell Flip was created by Ladislav Piljar, the bar manager at Mark's Bar at Hix Restaurant in London. Given its British origin, the ingredients were listed in milliliters which I translated above into ounces and teaspoons. The grated chocolate and nutmeg as a garnish paid off wonderfully on the nose. Moreover, vanilla rum flavors filled the sip with cherry on the swallow that was bolstered by the grape notes of the Carpano Antica sweet vermouth. The Farewell Flip had a very thick mouthfeel from the cream and the egg yolk which helped to transform it into a delightful dessert. While the El Dorado 12 Year Rum is a rather amazing specimen, given this rich and complex recipe, one could probably get away with using a less expensive rum (like Lemon Hart 80) without sacrificing much on quality.

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