Frothy, coffee, chocolate, vanilla
Make a flip and fry up some sausage and pancakes. It’s also a decadent partner for mac ’n’ cheese.
Here, the flip—once a favorite of American colonists—gets reborn with dark beer for a frothy cocktail that tamps down a hangover with egg and blackstrap rum. Try playing around with coffee stouts and oatmeal stouts for other ethereal wakeup calls.
3 ounces (60 ml) milk stout (Left Hand Brewing)
1 ounce (30 ml) black rum (Hamilton Jamaican Pot Still Black Rum or Cruzan Blackstrap)
½ ounce (15 ml) simple syrup (page 241)
1 fresh small whole egg
2 dashes Angostura bitters
Freshly grated nutmeg, for garnish
Dry shake ingredients to emulsify, then shake with ice. Strain into a chilled wine glass and garnish with nutmeg.
COCKTAILS FOR OYSTERS
Citrus-forward cocktails pair well with seafood, and so do drinks made with sparkling white wine. If you know something about the flavor profile of your bivalves, you can aim for an ideal pairing.
West Coast oysters tend to have a vegetal profile—think steamed spinach—which makes a cucumber cooler, like a Pimm’s Cup, or a gin martini like the Marguerite, easy choices. The salty profile of East Coast oysters calls for citrus and a touch of sweetness, like a Southside or a Gimlet.
If you’re unsure about the flavor profile of your oysters, lean on something with a Champagne base, like a St. Germain Cocktail. A Red Snapper, made with gin and freshly squeezed tomatoes, is glorious with a cold tray of oysters and light mignonette sauce. Drinks that pair particularly well with oysters:
Old Hickory (page 107)
Marguerite (page 47)
Bijou (page 51)
Pimm’s Cup (page 171)
Southside (page 152)
Red Snapper (page 158)
St. Germain Cocktail (page 209)
Gimlet (page 113)