fifteen mile flip

2 oz Butter-infused Berkshire Mountain Distiller's Corn Whiskey (*)
1 oz Vanilla Syrup
1 barspoon Amaro Ramazzotti
1 Egg

Shake once without ice and once with. Strain into a wine glass and garnish with 3 drops of Fee's Aromatic Bitters.

(*) Butter-infused whiskey: Melt 8 oz butter in a saucepan, and heat on medium flame until the butter has turned golden brown. Add browned butter to a bottle of whiskey, and let sit for 6-8 hours. Freeze the whiskey-butter mix, and strain through cheesecloth.

The final course at Lineage's cocktail-paired dinner last week was an intriguing and delicious dessert of Anson Mills' grits with sweet corn ice cream and pine nut brittle. To accompany the dessert, Lineage's head bartender Ryan Lotz presented the Fifteen Mile Flip. When I first heard the name, I wondered if it was a combination of a 12 Mile Limit combined with the 3 Mile one in flip format. But alas, Ryan had named the drink after what the Berkshire Mountain Distiller sales rep had told him. He was told that all of the corn for the whiskey had been grown within 15 miles of the distillery; however, Chris Weld, the distiller, later informed him that it was a 3 mile radius, so perhaps the Fifteen Minute Flip would be more accurate of a name. For a starting point of the drink, Ryan used his Butterscotch Flip that had been on the Lineage menu and swapped out the Cognac for the Berkshire Mountain whiskey as the butter-carrying vehicle.
Indeed, the corn in the whiskey (90% corn, 10% barley in the mash) and the butter in the fat wash complemented the corn and ice cream in the dessert. The Fifteen Mile Flip's nose was vanilla from the housemade syrup and cinnamon from the Fee's Aromatic Bitters on top of the egg froth. The sip was rich, sweet, and malty with a hint of bitterness on the swallow from Ramazzotti liqueur.