Flip Cocktails

Flip's

The flip is categorised as a combination of spirit, sugar, spice and a whole egg shaken with ice.

Originally a heated beverage in the 1600’s, it was brought to colonial America by English sailors circa 1695. A piping-hot iron poker was used to “stir and flip” a large batch mixture of beer, rum, molasses and eggs or cream. The name has pretty much stuck ever since.

Due to its richness, flips make an appropriate drink during the colder winter months – the most famous to Americans being the Egg Nog (with the distinction of using cream). Flips can also be enjoyed as a fortifying bracer or simply as a digestif.

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(Cold) Sherry Flip Recipe
60ml Oloroso sherry,
15ml Simple Syrup,
1 whole egg

Combine all ingredients and dry shake. Add ice and shake again. Strain into a chilled glass – Straight up, with no ice. Garnish with freshly grated nutmeg.

Tip: Could consider using variations on simple syrup – such as demerara syrup,  cinnamon syrup, maple syrup, or guinness syrup. 

Glassware
Fizz Glass, Sour Glass or Sherry Glass.

Garnish
Nutmeg or cinnamon, freshly grated ideally.

Variants
Cold Porto Flip/Brandy/Rum/Gin/Whiskey/Campari/The Crooklyn (brown ale, cream sherry, Spanish brandy, cream, cinnamon syrup)/Black Flip (Chocolate stout, rum, demerara) or Hot English Rum/Ale Flip.

Use of Stout or Porter beers, liqueurs or infused simple syrups and bitters could add great depth to your flip.

Credits
1) Photo 1, Punchdrink.com 

2) Photo 2, Imbibe

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Monkey Gland

Absinthe Cocktails

During the early 1920’s, Doctor Serge Voronoff, a Russian doctor enthralled Parisians with grandiose claims that he had found a remedy for old age, by grafting monkey glands on men.

Harry McElhone, a Scottish proprietor who ran Harry’s New York Bar was inspired and thus, the Monkey Gland cocktail was born. The original recipe called for equal portions of gin and orange juice.

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Recipe
50ml Gin,
30ml Orange Juice,
2 drops Absinthe,
2 drops Grenadine.

Shake well over ice cubes in a shaker. Strain into a chilled glass – Straight up, with no ice.

Tip: Some people prefer to use an atomizer rather than doing an absinthe wash, as it disperses the liquor more evenly.

Glassware
Cocktail or Coupe Glass.

Garnish
Orange peel, Pomegranate/Cherry (optional).

Variants
N/A.

Credits
1) Photo 1, Letters&Liquor
2) Photo 2, 1924 Advert from Doctor Voronoff’s books Chicago Tribune Archives
3) Photo 3, Letters&Liquor
4) Difford’s Encyclopaedia of Cocktails (Difford, 2009)

Quite simply put – the original Sazerac is a brandy old fashioned with a rinse of absinthe.

What makes it interesting is the unique heritage of the drink and its distinct Vieux Carré roots. Circa 1850 in pre-Civil War era New Orleans, Sewell T. Taylor sold his bar, The Merchants Exchange Coffee House to pursue a career as an importer of spirits. It was subsequently renamed the Sazerac Coffee House by its new proprietor Aaron Bird.

According to legend, Aaron Bird concocted the Sazerac cocktail using Sazerac-de-Forge et Fils Cognac (where it borrows its name) as well as bitters from the local apothecary, Antoine Amedie Peychaud.

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Unfortunately, grape phylloxera devastated vineyards across much of France, forcing the main spirit base to switch from Cognac to Rye whiskey – and the Sazerac has been stuck with this recipe ever since…

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Oldtimers will tell you the three outstanding drinks of New Orleans in the memory of living men were the dripped absinthe frappe of the Old Absinthe House, the Ramos gin fizz, and the Sazerac cocktail…There are cocktails and cocktails but the best known of all New Orleans cocktails is unquestionably the Sazerac. ”

– Stanley Clisby Arthur. Famous New Orleans Drinks and How to Mix ‘em (1938)

Recipe
60ml Cognac (original) or Rye Whiskey,
5ml Absinthe,
1 Sugar Cube or 10ml Sugar Syrup,
2 dashes of Peychaud’s Bitters.

Rinse a chilled old fashioned glass with absinthe, add crushed ice and set aside. Next, stir the other ingredients in a mixing glass. Remove the ice and absinthe from the original old fashioned glass. Strain your mixture into it. Squeeze the lemon peel over the drink as the oils are a crucial component for the cocktail. This drink is served straight up, without ice!

Tip: Some people prefer to use an atomizer rather than doing an absinthe wash, as it disperses the liquor more evenly.


Glassware
Old Fashioned glass.

Garnish
Lemon peel – optional.

Variants
1) Some people prefer to put equal portions of cognac & rye.
2) The Cooper Union Cocktail – 60ml Redbreast Irish Whiskey, 15ml St. Germain Elderflower Liqueur, Laphroaig Scotch (to replace absinthe rinse) and 1 lemon twist.

Credits
1) Cover Photo, Emma Fick Art
2) Photo 2, instagram.com/apartment_bartender
3) The Cooper Union Cocktail – Death&Co (Phil Ward, 2008)
4) 8 Essential Absinthe Cocktails (Hanson, 2017)
5) Wikipedia, https://en.wikipedia.org/wiki/Sazerac

Sazerac

Absinthe Cocktails

Corpse Reviver No. 2

Absinthe Cocktails

The Corpse Reviver No. 2, is the big brother of the Corpse Reviver family. All of which were intended as ‘hair of the dog’, hangover cures. Popularised by Harry Craddock’s “The Savoy Cocktail Book” in the 19th Century, a quaff of this elixir is refreshing, sharp and robust enough to revive you from your corpse-like state. Ironically, Craddock warns that:

“Four of these taken in quick succession will unrevive the corpse again.”

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Recipe
20ml Gin,
20ml Cointreau,
20ml Lillet Blanc,
20ml Lemon Juice,
1 dash absinthe.

Shake ingredients together in a mixer with ice. Strain into a chilled glass.

Glassware
Coupe glass.

Garnish
Orange peel.

Variants
1) Corpse Reviver No. 1 (2 parts Cognac, 1 part apple brandy or calvados, 1 part sweet vermouth).
2) Kentucky Corpse Reviver (Same as No. 2, but substitutes Bourbon for Gin).
3) Savoy Corpse Reviver (equal parts Brandy, Fernet Branca & White Creme de Menthe).

Credits
1) Photo, instagram.com/the_blind_librarian
2) Photo, instagram.com/bottomsupnyc
3) The Enduring Legacy of the Corpse Reviver  (Strickland, 2016)
4) Corpse Reviver No. 2, (Saveur, 2015)

Death in the Afternoon

Absinthe Cocktails

Death in the Afternoon was purportedly created by Ernest Hemingway and three officers aboard the H.M.S. Danae after spending 7 hours trying to get a fishing boat off a bank. It is also known as the Hemingway Champagne. During his time in La Rive Gauche (Left Bank), Paris he developed his palette for Absinthe. Known for its strength and decadence, this cocktail is no walk in the park. His original instructions were:

“Pour one jigger absinthe into a Champagne glass. Add iced Champagne until it attains the proper opalescent milkiness. Drink three to five of these slowly.”

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Recipe
20ml Absinthe,
130ml Champagne (Top with Champagne),
Read some Hemingway.

Glassware
Champagne Flute.

Garnish
N/A.

Variants
1) One of my favourite variants includes placing an Absinthe sorbet on an absinthe spoon, which rests upon a coupe glass. Slowly pour the Champagne over the sorbet. Downside? If you aren’t steady-handed it gets rather messy.
2) Pouring the Champagne first and then floating absinthe on top.
3) Replacing Champagne with other bubblies (e.g. Prosecco or Cava) or a strong Pastis (e.g. Pernod).

Credits
1) Photo, instagram/m_hylander
2) Trying to Clear Absinthes Reputation (McGee, 2007).
3) Ernest Hemingway’s Death in the Afternoon (Wondrich, 2007)
4) Top 5 Absinthe Cocktails (English, 2011)