Wednesday, September 15, 2010

[mokulele flip]

1 1/4 oz Bernheim Straight Wheat Whiskey
1 1/4 oz Rum, 3 Year (Caribbean)
1/2 oz Pineapple Syrup
1/2 oz Heavy Cream
1 Egg

Shake once without ice and once with. Double strain into a cocktail glass and garnish the froth with Tiki Bitters.

For my second drink at No. 9 Park last Tuesday, I asked bartender Ted Kilpatrick for an egg drink and allowed him to improvise. Ted decided to head in a Tiki direction; while he did use rum, he took an interesting turn by using an equal part of wheat whiskey. It seems odd, but I have had other whiskey Tiki drinks that were successes including Drink's Creole Fizz (well, part Sazerac, part Tiki), LUPEC Boston's Ken-Tiki, and one version of the classic Suffering Bastard (the other version is a Cognac one).
The Tiki Bitters that floated on the egg and pineapple froth contributed greatly to the aroma of this drink. The sip was malty from the Burnheim whiskey and the swallow was mainly pineapple. Overall, the drink was relatively dry and contained a good deal of richness from the egg and heavy cream. As the drink progressed, the Tiki Bitters integrated into the flavor of the drink especially as a cardamom note.

1 comment:

Craig said...

I used these proportions to make a drink based on an article I read about a tequila and sherry-based eggnog. I used smoky tea syrup for the sweeter, and mole bitters. Nice drink.