Max Eastman Flip
1 oz. bourbon
3/4 ounce vermouth
3/4 ounce half and half
1/4 ounce sugar syrup
1 egg yolk.
shake stoutly. with ice. serve up in a champagne coupe and sprinkle with nutmeg.
A nice holiday drink. I used sugar syrup from my cocktail cherries, so it was a little cognac tinged.
Derived from the New York Flip recipe:
1 oz. bourbon
3/4 ounce tawny port
3/4 ounce cream
1/4 ounce sugar syrup
1 egg yolk
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