[bulls eye flip]

2 oz High West Silver Western Oat Whiskey
1/2 oz S. Maria al Monte Amaro
1/2 oz Tahitian Vanilla Bean Syrup
1/4 oz Cream
1 Egg

Shake one round without ice and one round with; strain into a cocktail glass.

For my second drink at No. 9 Park, I asked bartender Ted Kilpatrick if he had any flip ideas, for his egg drinks, such the Orinoco and the "Mokulele Flip" (our name for it), have been inventive and spot on. The drink Ted pulled out of his bag of tricks was another yet-to-be-named one that was inspired by the Toronto. For the whiskey component, he chose the lightly aged oat one from High West that Todd Maul introduced to me, and for a liqueur, he used the Fernet-like S. Maria Almonte that Scott Holliday first brought to my attention.
The flip's aroma was that of burnt sugar. Likewise, the sip was very caramel-like with bitter notes on the swallow followed by a vanilla finish from the syrup. Well, the vanilla was present throughout the drink but shone through the most at the end. Overall, it was dessert-like but dry. Moreover, the effect was quite stunning and unexpected given the amaro -- the S. Maria al Monte came across as surprisingly tame with very little of its characteristic menthol notes. The flip's caramel flavor reminded me of Goetze candies, and Andrea helped to give it the informal name of the "Bulls Eye Flip" after one of the cream caramel's nicknames.