orange juice flip

1 barspoon Sugar (1/8 oz Gomme Syrup)
1 Egg
1 drink Orange Juice (~1 1/4 oz Orange Juice = 1/2 orange)
1 drink Bacardi Rum (1 1/2 oz Pritchard's White Rum)

Shake once without ice and once with ice. Recipe was vague on serving style (and volumes) other than using a fizz glass, so I strained into a glass. Since the glass was not filled, adding a few ice cubes would top off the drink if you did not want to add more orange juice or rum. I also rinsed the remaining ice cubes in the Boston Shaker with a few drops of orange blossom water, swirled, and strained. I added an orange twist and a straw.
On Wednesday night, I flipped through the "Cuban Concoctions" section of the Old Waldorf-Astoria Bar Book and decided on the Orange Juice Flip. The concept of an orange juice-laden flip reminded me of the tasty Le Grande Flip that Jackson Cannon created for the Eastern Standard's menu. I gussied up this recipe with orange blossom water and orange oils added to the top of the drink. The nose definitely prospered from these additions as they supplemented the fresh juice aroma in a grand way. The sip was a sweet, rich orange juice flavor, and the swallow contained the heat and vanilla-like notes of the rum. The egg, besides thickening the consistency, smoothed over both the orange and rum flavors to make for an easy drinking beverage. The Orange Juice Flip was simple but elegant. A dash of some liqueur, such as allspice dram, Benedictine, or apricot-flavored brandy, might take the recipe to another level though.