Wednesday, December 2, 2009

Flops n Sox

I created this drink on a whim after a friend and coworker, Lauren,

asked for an egg nog. Of course I have no idea how do this on the fly.

But being a slower than normal Monday at Beaker and Flask,

I took this as an opportunity to try something off the wall.

My first thought was to produce Charles Baker Jr’s Porto Flip,

or Paul Clark’s Fernet Flip. Finally, I remembered The Great Pumpkin.

This is a drink that I learned to make at PDT during my short trip to NYC.

Great Pumpkin

1 oz. Rittenhouse Rye Whiskey

1 oz. Laird's Bonded

.5 oz. Grade B Maple Syrup

2 oz. Southampton Pumpkin Ale

Whole Egg

Dry Shake/Strain/Fizz Glass/Garnish with ground nutmeg

I had tried to make this cocktail with a different beer once before

and learned that I have to build around the beer. I needed something big and dark.

Looking toward the taps at Beaker and Flask, I thought of the Dopple Bock.

I poured myself a taste, this time with cocktails in mind. It was malty and sweet with dry

chocolate tones. I wanted the finished product to be feminine so I took a stroll

all the way to the other end of the huge back bar at Beaker and Flask.

(On a side note; if you’re busy behind that bar, you have to use the Rachel Ray goes

to the fridge technique or you will be in a world of hurt come 3 am.)

White port? Calvados? Armanac?

So many toys from which to choose...

I had tasted the Pineau de Charentes Rose just the other night and remembered that it

packed some killer apple tones on top of what seemed to me to be light, bright,

July berries. Perfect. Now I just needed to fortify it... Irish seemed natural

to keep it soft while accenting the malt in the beer. And Boom! we

have a new cocktail for MXMO. Being a totally off the cuff kind of drink,

I wanted to name it something that reminds me of rolling out of bed in the winter.

Flops n Sox

1 1/2 oz Pineau de Charentes Rose'

1 oz Redbreast 12 yr 1 1/2 oz Bayern Dopple Bock

1 egg 3 drops orange flower water

2 dash Peychauld’s

Draw the beer from the tap and stir for a few seconds to lose some of the carbonation.

In a mixing tin, measure the first 2 ingredients and dry shake with the

whites of the egg until emulsified. Add the beer and yolk with ice and shake

like a mother fucker for at least 10 seconds. Double strain into a wine glass

garnish with OFW and the Peychauld’s