1/2 oz Averna
1/2 oz St. George Spiced Pear Liqueur
1/2 oz Blandy's 5 Year Malmsey Madeira
1/4 oz Honey Syrup
1 Whole Egg
Shake once without ice and once with ice, strain into a glass, and garnish with freshly grated nutmeg.
One of the servers at Loyal Nine is obsessed with Flips regardless of the weather. In developing one to satisfy his requests, I scanned the shelves for unused ingredients and happened upon the St. George Spiced Pear. That ingredient made me think of the Endicott Cobbler that I created at Russell House Tavern. Instead of the sherry to pair with the Averna and fruit liqueur, I opted for the house preference of Madeira, and to give the drink a back bone, I selected a rich Haitian rum. While it turned out rather well, it needed a touch of sweetness to fulfill the dessert role, and a dash of honey syrup was the answer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GfJ0YQIljrpElevqK94-eUuaRGdvQV3frd-trzMi7rfQWXYuLQ1HYIo_oFqM37T3rzdR6a_TkEfx5ZJjSpxw_n8zowAz-0ETRlP-KknWHysaBaiBm8oL5wdDWnhZ4gBUwMkRQUf97ZdB/s320/caucusclub.jpg)
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