little gem diner

1 1/2 oz Old Overholt Rye Whiskey
1/2 oz Honey Syrup
1/2 oz Pedro Ximenez Sherry (El Maestro Sierra)
1/4 oz Unicum Plum Liqueur (*)
3 drop Saline (1:4)
1 Whole Egg

Shake one round without ice and one round with ice, and strain into a Fizz glass.
(*) Apparenlty, no longer imported here, so perhaps a combination of slivovitz and simple syrup if one does not already have a bottle or cannot source a dusty one on liquor store shelves. My sample came from Portland Cocktail Week 2012, and this is the first time that I have found an use for it.Two Wednesdays ago, I ventured back to the online recipe flashcards from Pouring Ribbons in Manhattan, and I decided on the Little Gem Diner as a curious Flip from their Fall 2014 menu. Though the history was not provided, it was possibly named after a diner in Syracuse, New York, founded in 1950, and the only other reference was that it came highly recommended by an user on FourSquare – and after making it, I can see why. In the glass, the Little Gem Diner conjured up red fruit like plum or cherry to the nose. Next, a creamy and honey-driven sip opened up into rye, raisin, and plum flavors on the swallow. Overall, this one was so elegant, and I was saddened that my drink ended so soon.