Whether its Snow-mageddon in New York City, or chilly monsoons out West, or even cold so cold it turns boiling water into instant fog, this time of year often calls for heavier, rich cocktails that touch deep in the same place of our lizard brainstems as does meatloaf with mashed potatoes and gravy. Sensibly then, this month’s theme for Mixology Monday is See You On The Flipside. As host Josh Cole of Cocktail Assembly describes it:
“The flip is one of those cocktails that so successfully defies the seasons. When it’s cold and the icy chill is tearing its way through to our bones, the heated flip opens it’s arms and embraces us like a warm blanket. When it’s hot, the cool flip lowers the heat and can bring back that spring day memory of a creamy shake enjoyed on a front porch. There’s never a bad time or temperature to enjoy the frothy glory that is the flip.”
Flips are fun for taking old recipes for spins with a twist as the base recipe of a flip – base spirit, a little sugar and whole egg – is simple and forgiving. I’d recently purchased a bottle of St. George Spirits Firelit Coffee Liqueur, their artisanal take on the classic coffee liqueur which in their talented hands combines cold pressed single origin coffee, unaged Chardonnay brandy and cane sugar. Kahlua this is not. I wanted to make a coffee flavored flip with it, so decided to see if there were any existing recipes for coffee flips that I could use as a starting.
What I found was a classic flip recipe for a cocktail that didn’t involve any coffee or coffee liqueur, but instead involved port and brandy, which when adding the egg, gave it the appearance of creamed coffee with the faintest suggestion of a coffee-like flavor. Using this as the base, I figured I could swap the Firelit for the brandy and an aged demerara rum for the port. Swap the nutmeg for cinnamon and a dash of mole bitters, and the end result was a coffee flip with a Californios spin. In both cases I left out the cream as I was worried they would veer to far in the dessert cocktail direction. Based on the final product, the cream might be a nice addition, especially as the Firelit has such a strong flavor profile.
1 oz. brandy
1 oz. port
1 tsp. sugar
1/2 oz. cream (optional)
Combine and shake once dry, once with ice. Strain into coupe. Garnish with freshly grated nutmeg.
1 oz. aged demerara rum (El Dorado 15)
1 oz. coffee liquer (Firelit Coffee Liqueur)
1 barspoon simple syrup
1 dash mole bitters
Combine and shake once dry, once with ice. Strain into coupe. Garnish with freshly grated cinnamon.