Thursday, October 28, 2010

french toast flip

1 oz Sweet Oloroso (Lustau Don Nuño Dry Oloroso)
1/2 oz Apple Brandy (Marquis de Saint-Loup Calvados)
1/2 oz Malt Whiskey (Ardmore Scotch)
1/2 oz Grade B Maple Syrup
1/4 oz Allspice Dram
2 dash Aromatic Bitters (Angostura)
1 Egg

Shake once without ice and once with. Strain into a cocktail glass and garnish liberally with freshly grated cinnamon.
On Saturday night, we ended up staying in after Andrea got home from the Boston Shaker rather late for she was helping to set up for the Crème Yvette speakeasy event for the following night. In order to unwind, I offered up the suggestion of making something from the Secret Sherry Society cocktail booklet. The flip created by Erick Castro from San Francisco's Rickhouse had been on my radar since we got the recipe book at Tales of the Cocktail in July, and it seemed like the perfect occasion. The drink lived up to its name of the "French Toast Flip" quite perfectly! The nose of the drink was similar to the breakfast -- cinnamon and maple. The sherry and the maltiness of the whiskey appeared at the beginning of the sip with the Scotch's smokiness and the Dram's allspice notes on the swallow. Once I hit the cinnamon on the egg froth, the spice began to permeate the whole drink from sip to swallow; on the swallow, the cinnamon then complemented the Allspice Dram rather well. While we did not possess a sweet oloroso (only dry), the drink was plenty sweet to our palates given the half ounce of maple syrup in the mix. Perhaps the drink did not taste like French toast at first, but after three or four sips, the flavors came together to give a pleasing yolky bread, maple, and cinnamon spice wholeness.

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