cocoyage

2 oz Bols Barrel-Aged Genever
1/2 oz Coco Lopez Coconut Cream
1/2 oz Cinnamon Syrup
1 Whole Egg

Shake one round without ice and one round with ice, strain into a Sour glass, and garnish with freshly grated nutmeg. Two Monday ago, I opened up my copy of the pre-Pandemic Eastern Standard bar bible and latched on to the Cocoyage. It was the bar's version of a drink vaguely described by Lafcadio Hearn in 1880 and communicated as a Genever, coconut water, and egg drink in Beachbum Berry's Potions of the Carribbean book. As for a time frame, a Yelp review in 2018 makes mention of the Cocoyage, and its coconut cream coupled with a whole egg reminded me of the bar's Root of All Evil. This Flip gave forth a woody spice and cinnamon bouquet to the nose. Next, a creamy and rich sip flowed into malty, coconut, and cinnamon flavors on the swallow.

monkey business

2 oz Monkey Shoulder Scotch (Famous Grouse Smoky Black)
3/4 oz Amaro Nonino
3/4 oz Vanilla Gomme Syrup (Vanilla Syrup)
1 Whole Egg

Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg.Two Mondays ago, I returned to the Hawthorne bar bible and spotted the Monkey Business which was bar director Jackson Cannon's creation. Unlike the two other Monkey Businesses on the blog, this one was a Flip with vanilla and amaro accents. There are mentions of this drink as early as 2015 on UrbanDaddy, and MarketWatchMag in 2017 quoted Jackson as saying that it is a "more refined eggnog". Once prepared, the Monkey Business provided a delightful woody spice, vanilla, and apricot bouquet to the nose. Next, a creamy caramel and orange sip set up Scotch, vanilla, orange, herbal, and dried fruit flavors on the swallow.

imagine sisyphus happy

1 oz Plantation 5 Year Barbados Rum (R.L. Seale 10 Year)
1 oz Amaro Ramazzotti
1 oz Bonal Gentiane-Quina
3/8 oz Vanilla Syrup
3/8 oz Demerara Syrup
4 drop Absinthe (St. George)
1 dash Fee's Old Fashioned Bitters (Fee's Whiskey Barrel-Aged)
1 Whole Egg

Shake one round without ice and one round with ice, strain into a rocks glass, and garnish with freshly grated nutmeg.Two Tuesdays ago, I returned to the set of online recipe flashcards for the Patterson House in Nashville, and there I selected the Imagine Sisyphus Happy from their Winter 2022 menu. This Flip with rum, Bonal, amaro, and egg reminded me of the Notorious F.L.I.P. that I had years ago with Smith & Cross and Nardini. The name was taken from the end of Albert Camus' The Myth of Sisyphus where Camus wrote, "The struggle itself toward the heights is enough to fill a man's heart. One must imagine Sisyphus happy." In the glass, the Imagine Sisyphus Happy proffered a woody spice and root beer aroma. Next, a creamy caramel and grape sip rolled back into rum, vanilla, root beer, and cinnamon flavors on the swallow.

sippin' on syrup

3/4 oz Old Overholt Rye (86°)
3/4 oz Laird's Bonded Apple Brandy
3/4 oz Amaro Nardini
3/4 oz Lemon Juice
1/2 oz Maple Syrup
2 drop Saline (1:4)
1 Whole Egg

Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated cinnamon.Two Tuesdays ago, I returned to the online recipe flashcard sets for The Violet Hour in Chicago, and I landed on the Sippin' on Syrup from the Winter 2024 menu. The whole egg Sour that resides on their current menu began with a cinnamon, maple, and apple aroma. Next, a creamy caramel and lemon sip mumbled into maple, apple, rye, and herbal flavors on the swallow with lemony tartness on the finish.

roscoe diner

1 1/2 oz Laird's Bonded Apple Brandy
1/2 oz Honey Syrup (1:1)
1/2 oz Pedro Ximenex Sherry (El Maestro Sierra)
1/2 oz Apricot Liqueur (Rothman & Winter)
3 drop Saline (1:4)
1 Whole Egg

Shake one round without ice and one round with ice and strain into a Fizz glass.Two Fridays ago, I was inspired by Pouring Ribbon's Little Gem Diner, and I decided to make the delicious combination more accessible since Unicum's plum liqueur is no longer imported into this country. Instead, my mind went to apricot liqueur instead of plum and apple brandy in place of rye; I did also try Scotch since apricot and whisky make a great pairing, but it was better with the fruit duo. I dubbed this one after another upstate New York Diner, but one that I had a personal connection to along Route 17 that we stopped into on the way to and from college. In the glass, the Roscoe Diner opened up with an apricot, floral, and date bouquet. Next, a creamy plum and honey sip drove off into apple, apricot, and dried fruit flavors on the swallow. Overall, it was a touch sweeter than I usually like things, but I was happy with the flavors and the rest of the balance.

café italo

2 oz Amaro Nardini
3/4 oz Demerara Syrup
1 Orange Peel
1 Whole Egg

Shake the egg, add the rest of the ingredients, and shake with ice. Strain into a double old fashioned glass (the photo shows a large ice cube not mentioned in the book's text), and garnish with an additional orange peel.Two Saturdays ago, I reached for Neal Bodenheimer and Emily Timberlake's Cure: New Orleans Drinks and How to Mix 'Em book. There, I spotted the Café Italo by Kirk Estopinal at Cure that was inspired by the Terry's brand chocolate orange candy and reminded me of the Cynar Flip. In the glass, the Café Italo approached with an orange, caramel, and herbal bouquet. Next, a creamy caramel sip was followed by caramel, toffee, coffee, and orange flavors on the swallow.

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.

paulsgrave

2 oz Plantation Stiggins' Fancy Rum
1/2 oz Amaro Ciociaro
1/2 oz Crème de Banane (Tempus Fugit)
2 dash Mole Bitters (Bittermens)
1 Whole Egg

Shake one round without ice and one round with ice, strain into an old fashioned glass, and garnish with freshly grated nutmeg. Two Sundays ago, I became inspired by the classic Colleen Bawn Flip and a few recent drinks with the Ciociaro-banane combo such as the After School Special and Goldilocks, and I began to scheme. Besides the whole egg aspect, I took the flavor combination in a pineapple rum direction for something a bit more tropical. The rum, banana, and pineapple notes led me to name this after something nautical in nature, and I dubbed it the Paulsgrave after Paulsgrave Williams, a pirate active from 1716-23 in the Caribbean, Eastern seaboard, and the coast of Western Africa. In the glass, the Paulsgrave opened up with woody spice from the nutmeg garnish. Next, a creamy and caramel sip sailed into rum, pineapple, bitter orange, and banana flavors on the swallow.

nog tripper

12 Eggs, separated into Whites and Yolks (2 Eggs)
2 oz Sugar (1/3 oz or 2 tsp)
24 oz Evan Williams Bonded Bourbon (4 oz)
9 oz Averna (1 1/2 oz)
6 oz Strega (1 oz)
32 oz Heavy Cream (5 1/3 oz Trader Joe's Vegan Heavy Cream)
32 oz Whole Milk or at least 2% (5 1/3 oz Trader Joe's Oat Milk)

Separate the egg whites and yolks. Beat the egg yolks until thin and then gradually whisk in the sugar until dissolved. Slowly add the spirits to the yolk-sugar mix while whisking. Add the milk and cream and whisk in. In a separate bowl, beat the egg whites until stiff, then fold into the yolk-dairy-sugar-spirits mixture until well combined. Decant into bottles or a large pitcher and place in the refrigerator until chilled; preparing this a day or two before will work well. Serve with a garnish of freshly grated nutmeg.For the Holidays, my work asked me to come up with an egg nog recipe for a pre-order menu. Given our restaurant's Italian theme, I wanted to utilize some Italian liqueur and amari in the mix. Chris Hannah's Night Tripper with Strega and Averna came to mind and I crossed the idea sans Peychaud's Bitters with George Washington's Egg Nog for what I dubbed Nog Tripper (though I entitled my recipe submission "The Yarm Family Traditional Italian Egg Nog" to our director of operations, and the pre-sale menu just read "Egg Nog"). Two weeks ago, I decided to scale it down six fold at home and adapted it for my dairy-intolerant wife. In the glass, the Nog Tripper greeted the senses with nutmeg and star anise aromas. Next, a creamy and caramel sip slid into Bourbon, herbal, pine, and anise flavors on the swallow.

velveteen rabbit

1 3/4 oz Remy 1738 Cognac (Du Peyrat Selection)
3/4 oz Hazelnut Orgeat (Almond Orgeat)
1/2 oz Nux Alpina (Russo Nocino)
1/2 oz Lemon Juice
1 dash Whiskey Barrel-Aged Bitters (Fee's)
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with a crushed piece of hazelnut (pecan) in the center.Two Tuesdays ago, I ventured back to the online recipe flashcard set from Analogue in Manhattan and landed upon the Velveteen Rabbit. It was a different Velveteen Rabbit than the one served to me at the Baldwin Bar, and a few articles about Analogue's menu launch date this recipe to Fall 2016. Given the lemon juice in the mix, I believe that this would fall out of the realm of a Flip and into perhaps a Royal Sour. The royal part is taken from Fizz nomenclature where the Sour elongated with a carbonation source gets a different name depending on what part of the egg is utilized: Silver for white, Golden for yolk, and Royal for whole egg. I say "perhaps" because I have not seen such descriptors used with Sours, and the egg white Sour is often called the Boston Sour and never the Silver Sour. Regardless, it was time to start mixing this rich number. Once prepared, the Velveteen Rabbit proffered an earthy and nutty aroma. Next, a creamy and lemon sip ushered in Cognac, walnut, and almond flavors with a lemon finish.

negroni flip

1 oz London Dry Gin (Beefeater)
1 oz Sweet Vermouth (Cocchi)
1 oz Campari
1/4 oz Rich Simple Syrup (3/8 oz 1:1)
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe glass, and garnish with an orange twist.

Two Fridays ago, I still had Dave Stolte's Home Bar Basics out after having made the Jon Hamm's Briefcase a few nights before, so I delved back in. There, I spotted the Negroni Flip created at Kask in Portland, Oregon. That seemed meaningful since I first met Dave as well as Natalie Bovis at Kask to discuss our seminar "Publishing Your Book" in a few days at Portland Cocktail Week 2012. An Esquire article in 2013 mentioned the Negroni Flip where Kask bartender Mark MacMinn replied to the writer's question of what do you make when a guest asks to surprise them; Mark replied, "Sometimes a Negroni Flip. It has dry gin, sweet vermouth, a whole egg, and Campari. It's a traditional, classic cocktail. The idea of it as a Flip blows people's minds. It tastes like an Orange Julius, like candy."The Negroni Flip welcomed the senses with orange, pine, and herbal aromas. Next, a creamy grape and orange sip slid into bitter orange and juniper flavors on the swallow. While my first egg-containing Negroni riff was my 2011 Knickroni, this one seemed less like a dare and more like a bitter dessert delight.

humor me good

1 1/2 oz GrandTen South Boston Irish Whiskey (Teeling Small Batch)
1/2 oz Luxardo Triple Sec (Cointreau)
1/2 oz Vanilla Syrup
1 Whole Egg

Shake one round without ice and one round with ice, strain into a cocktail coupe, and garnish with freshly grated nutmeg.Another drink that I spotted in my old Russell House Tavern recipe sheets was the Humor Me Good by James Miranda for the Fall 2014 menu which was in the middle of my tenure there. Our bar manager described it as a "dessert Flip to evoke childhood memories," and the concept reminded me of the Good Humor down the road at Green Street (created in Brooklyn though). In the glass, this Flip showcased a nutmeg, orange, and vanilla bouquet. Next, a creamy orange sip flowed into whiskey, orange, and vanilla flavors on the swallow.

mordor coffee

1 1/2 oz Teeling Small Batch Whiskey
1/2 oz Caffé Borghetti
1/2 oz Cynar 70
1/4 oz Gran Classico
1/4 oz Punt e Mes
1 Whole Egg

Shake one round without ice and one round with ice, strain into a coupe, and garnish with a spritz of Angustura (stenciled design).Two Wednedays ago, I stopped into Backbar during their Lord of the Rings Week(s) (it ended up being two weeks), and requested the Mordor Coffee from bartender Latavia Hall. It was described as "It's a bitter evil version of an Irish Coffee Flip" that sort of made me think about how one would expect a Coffee Cocktail to taste if they did not know the ingredients. The end result greeted the senses with a clove and allspice aroma from the bitters Eye of Sauron stencil. Next, a creamy, roast, and caramel sip was ruled by coffee, bitter herbal, and char flavors on the swallow with a bubblegum finish from the Gran Classico.

freudian flip

1 oz Cognac (Pierre Ferrand 1840)
1 oz Calvados (Morin Selection)
1/2 oz Benedictine
1/4 tsp Absinthe (Kübler)
2 dash Angostura Bitters
1 Whole Egg

Shake one round without ice and one round with ice, strain into a glass (single old fashioned), and garnish with freshly grated nutmeg.Two Thursdays ago, I was scanning the Kindred Cocktails database when I came across an egg drink that sounded like a lovely way to end the evening. The name Freudian Flip reminded me of my All of Freud's Beautiful Women, but this one was created at the Cave in Naples, Florida. Urban Dictionary defines the term as "Like a Freudian slip, but instead flipping someone off. When your hand just happens to have the middle finger up" (such as scratching your shoulder with your middle finger in response to a disrespectful comment). Once prepared, the Freudian Flip showcased nutmeg, apple, and anise aromas to the nose. Next, a creamy and caramel sip gave way to apple, Cognac, and minty-anise herbal flavors on the swallow.

pippin flip

1 1/2 oz Applejack (Laird's Bonded)
1/2 oz Amaro CioCiaro
3/4 oz Grenadine
1 Whole Egg

Shake one round without ice and one round with ice, strain into a glass, and garnish with freshly grated cinnamon.Two Sundays ago, I was perusing the Bartender's Choice app when I saw a dessert drink called the Pippin Flip that sounded delightful. This creation by Juyoung Kang at the Dorsey in Las Vegas circa 2018 reminded me of Misty Kalkofen's Fort Washington Flip given the structure of apple brandy, whole egg, a syrup, and a liqueur. Here, instead of maple and Benedictine, it was grenadine and Amaro CioCiaro which is a bit like Amer Picon. That combination of grenadine and bitter orange liqueur can be seen in the Basque-derived Picon Punch, and Trader Vic utilized that combination in recipes like the Jayco. Moreover, it is one that I opted for in my French variation of the Ward 8 that I dubbed the 8th Arrondissement. In the glass, the Pippin Flip conjured up cinnamon and apple aromas to the nose. Next, a creamy pomegranate sip switched into apple and bitter orange-berry flavors on the swallow.

the peripheral

1 oz Bols Genever (Bols Barrel-Aged)
1 oz Cocchi Sweet Vermouth
1 oz Amaro Nonino
1 Whole Egg

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with 2 spritzes Angostura Bitters (3 drops).Two Saturdays ago, I returned to the Cure: New Orleans Drinks and How to Mix'Em book and came across Turk Dietrich's the Peripheral. Turk described how his Genever Negroni riff ended up tasting better as a Flip. Here, the Peripheral greeted the senses with a clove, malt, and chocolate-caramel aroma. Next, a creamy grape sip plugged into a malty, herbal, and orange swallow.

fat bottomed girl

1 1/2 oz Rittenhouse Rye
1/2 oz Amaro Montenegro
1/2 oz Orgeat (Giffard)
1/4 oz Demerara Syrup
1 dash Angostura Bitters
1 Whole Egg

Shake once without ice and once with ice, strain into a glass (old fashioned), and garnish with freshly grated nutmeg.Two Wednesdays ago, I delved back into the "Drinks of Drink" notebook and found the Queen tribute recipe named Fat Bottomed Girl. This Flip dubbed after the 1978 song was served at and presumably created for the charity drag brunch held at Drink in November 2020 and sponsored by Rittenhouse Rye. I have only had Amaro Montenegro and orgeat paired together in two drinks before – namely Backbar's Magical Mezcal Mystery Cure and Cure's Little Boots, so I was curious to try this in a Flip instead of a Sour. Here, the Fat Bottomed Girl began with a woody and nutty aroma. Next, a creamy and citrussy sip twerked into a rye, almond, citrus, and allspice swallow.

benson flip

1 1/2 oz Old Monk Rum
3/4 oz Dark Crème de Cacao (Giffard White)
1/2 oz Maraschino Liqueur (Luxardo)
1/4 oz Heavy Cream
Coffee Beans (3 Espresso Roast)
1 Whole Egg

Muddle the coffee beans. Add the rest of the ingredients, shake once without ice and once with ice, double strain into a rocks glass or cocktail coupe, and garnish with freshly grated nutmeg.Two Fridays ago, I opted for the Benson Flip that had caught my eye a few times in the "Drinks of Drink" binder. Once prepared, this Flip welcomed the senses with a woody spice and coffee aroma. Next, creamy caramel and roast notes on the sip framed dark rum, bitter coffee, nutty, and chocolate flavors on the swallow.

the royal navy dram

3 oz Zacapa Rum (2 oz Zaya)
3/4 oz Amaro Montenegro (1/2 oz)
3/4 oz Benedictine (1/2 oz)
1 Whole Egg

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of black lava salt or Kosher salt (sea salt).Two Thursdays ago, I decided to make a recipe that I had spotted on the ShakeStir website called the Royal Navy Dram. This Flip was crafted by Chris Fields at the Matchbox in Chicago circa 2013 and features the Amaro Montenegro-Benedictine combination that worked well in the Alternative Ulster and Lindsey's Whimsy. Once assembled, the Royal Navy Dram proffered a caramel aroma that preceded a creamy caramel sip. Finally, rum, clementine, and herbal flavors were the final salute on the swallow.

singer's flip

2 oz Pig's Nose Blended Scotch (Cutty Sark Prohibition)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup
1 Whole Egg
1 pinch Salt

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with a pinch of flaky salt.Two Thursdays ago, I selected The Bartender's Manifesto by Toby Maloney with Emma Janzen for the evening's libation. The Singer's Flip sounded like a solid nightcap option, and it was created by Violet Hour bartender Aneka Saxon in 2018. Indeed, the combination of Scotch, orgeat, and egg reminded me of the Tiger that called for Yellow Chartreuse instead of cinnamon syrup. Once prepared, the Singer's Flip donated an almond and Scotch aroma to the nose. Next, a creamy and nutty sip slid into Scotch, earthy, nutty, and cinnamon flavors on the swallow. Overall, the description of comforting, cake batter, and candy bar rang true.