Wolskir Flip

Wolskir-Flip-1

Flip, flip, flip-a-delphia

I know I’ve mentioned Santa Maria al Monte Amaro before but have been slightly overwhelmed with all this Holidaze/Xmas business and You’re So Kind posts lately…AHEM. Ok, seriously though, Santa Maria is my fave Amaro. It’s sort of like if you smashed Fernet Branca and Averna together but then lightened them up at the same time. Brighter, lighter, smooth, perfect as a digestivo. I drink Santa Maria neat in a tiny 1 oz cordial glass nearly every day.

Santa Maria Cordial Glass

Santa Maria lounging in a Cordial glass. Tasty.

Some instagram friends of mine mentioned a Flip contest and I was totally inspired. I love Flips, Silver Fizzes and anything with a Whole Egg. The most popular Flip amongst the HipStars is probably the Cynar Flip (excellent cocktail, such flavour).

Flips means you get to drink an egg in a cocktail. Which in turn means you can have vitamins and calories whilst consuming alcohol. DO YOU GET WHAT I’M SAYING? It means you can drink and not pass out! But don’t get crazy now, everything in moderation, especially Egg drinks!

This drink is named after my friend Rebecca Wolskir, a bad ass French teacher and Cyclo-Cross Maniac who also loves Santa Maria al Monte Amaro as much as I do!

Wolskir Flip

  • 3/4 oz Flor de Caña 7 Year Rum
  • 1/2 oz Sana Maria al Monte Amaro
  • 1/2 oz Christian Drouin Calvados
  • 1/4 oz Agave Nectar
  • 1/2 oz Half n Half
  • Egg Yolk

In tin, combine ingredients and Dry shake until Egg Yolk has emulsified. Add ice and shake again. Strain into Coupe and serve up. No Garnish.

Wolskir-Flip-2

Lemme just drink this and take a nap. 

Brunch Bonanza: King Snake Flip

King Snake Flip

Welcome to Brunch Bonanza. The segment where we talk about brunch cocktails!

First off, let me say, I will take ANY excuse to have an egg drink. I looooove egg drinks. They are smooth, nutritious, creamy and delectable. They are also pretty dangerous, meaning that I want to drink several of them in a row.

There’s a long history to flips and egg drinks, even dating back to Harry Johnson’s Bartender’s Manual in 1882. If you get the chance, read it. Just the section about how to set up the bar and make customers feel welcome is inspirational. This particular cocktail is my variation on the Rattlesnake Cocktail from the Savoy Cocktail Book.

King Snake

  • 2 oz Gin
  • 3/4 oz Lemon Juice
  • 3/4 oz Simple Syrup
  • Pernod Rinse
  • Whole Egg
  • Peychaud’s Bitters

Rinse coupe with Pernod and chill glass. In tin, combine Gin, Lemon Juice, Simple Syrup and Egg. Shake the shit out of it for around 20 seconds or until egg has emulsified (this is called a Dry Shake). Add cracked ice and shake again vigorously. Double strain into coupe. Drop a few drops of Peychaud’s Bitters on top of the beautiful egg foam and swirl them around with a toothpick.

Enjoy and Happy Brunching to you all!