[the earth flipped]

1 oz Lustau East India Solera Sherry
1 oz Brandy
1/2 oz Yellow Chartreuse
1/2 oz Cynar
2 dash Angostura Bitters
1 Egg

Shake once without ice and once with; strain into a couple glass.

After the Nolet's Gin event at Eastern Standard two Mondays ago, Andrea and I decided to have a nightcap at the main bar. While bandying about a concept with bartender Nicole Lebedevitch, the idea of sherry flip came up. When Nicole asked if I had a base spirit choice, I figured that sticking with grape products would work and requested brandy. To round off the recipe, she added yellow Chartreuse, Cynar, and Angostura Bitters to add some herbal complexity to the drink.
The flip's aroma was full of sherry and Cynar notes. A dry and rich wine-like sip was followed by a nutty sherry flavor combined with bitter notes on the swallow. Indeed, the Cynar liqueur was rather strong at the end and helped to donate a very earthy tone to the drink. Overall, the flip possessed a less sharp Madeira-like taste from the sherry merging with the amaros, and it proved to be a rather good way to wrap up the evening.