Smoky Piña Flip

Written By Al Culliton

I love flips. From sailor’s drink to tavern classic, this drink morphed into one of the antebellum nineteenth century’s favorite cocktails. And on a beautiful sunny spring day that’s still quite cold, this tropical flip brings the comforting taste of brûléed custard to your golden hour or, fittingly, your dessert course.

INGREDIENTS

¾ oz. oloroso sherry
½ oz. pineapple rum
½ oz. Mezcal
½ oz. homemade pineapple syrup
¼ oz. peaty Scotch
1 whole egg

ABV LEVEL

Dry shake without ice for 10 seconds. Add ice and shake to chill. Double strain into a sherry glass and garnish with fresh nutmeg.

 
Al Culliton
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