Friday, November 5, 2010

hot kentucky flip

1 Egg
1 pinch ground Clove (1 clove, muddled)
1 pinch ground Cinnamon
Juice 1/4 Lemon (1/2 oz)
1/2 tsp Sugar (Turbinado)
1 jigger Jamaica Rum (1 oz Appleton VX, 1 oz Smith & Cross)

Beat up egg with spices. Add rest of ingredients and mix (shake in cobbler shaker). Divide equally into two hot drink glasses. Fill with boiling water (4 oz each), stir, and serve. I added a lemon peel as a garnish to each.

On Saturday night, we were in the mood for a toddy and I spotted the Hot Kentucky Flip in George J. Kappeler's Modern American Drinks. From the name, you would expect the drink to be made with Bourbon, but alas, it calls for Jamaica rum. With only a jigger to divide between two portions, an overproof like J. Wray & Nephew or Smith & Cross would put this drink in the right boozy ball park. I opted for some funky overproof of Smith & Cross combined with the richness of Appleton; moreover, I increased the rum volume to a full ounce per serving.
The flip's steam was filled with lemon and pot-stilled rum aromas. The sip contained lemon and the egg's richness followed by rum, clove, and cinnamon on the swallow. The addition of the lemon peel was a positive one, for it donated considerably to the aromatics of this drink as it does in many hot toddy recipes.

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