I use local ingredients in this creamy update of an 18th century flip, creating a tart, satisfying homage to a crisp New England evening.
Photography By Chip Riegel | December 01, 2013


First “dry shake” all ingredients without ice until frothy, then add plenty of ice and shake until frosty. Strain into a rocks glass and garnish with a few scrapes of freshly grated cinnamon and nutmeg. Makes 1 drink.

Recipe courtesy of Kevin T. O’Connor, dining room and bar manager, Persimmon, Bristol

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  • 1 ounce Daron calvados or Laird’s Bottled in Bond apple brandy
  • 1 ounce Privateer Amber Rum
  • 1 ounce Rhode Island grade B maple syrup
  • 1 ounce fresh lemon juice
  • 1 whole, fresh farm egg
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