Saturday, December 17, 2016

london cocktail

1 jigger Rye Whiskey (1 1/2 oz Sazerac)
1/4 jigger Orgeat (1/2 oz)
2 dash Orange Flower Water (16 drops)
1 Whole Egg

Shake once without and once with ice, strain into a glass, and garnish with nutmeg.
After my bar shift two Saturdays ago, I reached for Hugo Ensslin's 1917 Recipes for Mixed Drinks to find something suitable to wrap up the night. There, I found an interesting Flip called the London Cocktail. In the glass, the London Cocktail provided pleasing nutmeg and almond notes that led into a creamy sip. Next, the swallow shared rye, nutty orgeat, and bitter orange flower flavors; perhaps decreasing the orange blossom water to something closer to 2 drops would help the finish here.

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