Orchard Flip Cocktail Recipe

Orchard Flip

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

Ingredients

SERVINGS: 1 Cocktail

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

Instructions

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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