101 Best New Cocktails: The Present Flip by Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama
Enrique Ignacio Auvert, Restaurante Gula, Panama City, Panama
“This drink was inspired by a classic rum flip, but by adding a touch of spicy and aromatic notes from thyme and cinnamon that reminds us of the herbal pine aromas of Christmas. Grand Marnier does the work giving an extra booze and enhancing the dried orange notes from the Zacapa rum. Egg adds a creamy texture and mouthfeel to this masterpiece that is finished with grated nutmeg, orange and smoked thyme to elevate thee aromatic experience.” Enrique Ignacio Auvert.
12.5 ml (.4 oz) Grand Marnier
10 ml (.33 oz) Cinnamon, Juniper and Cardamom Syrup*
1 thyme spring
1 whole egg
smoked thyme, grated nutmeg, and orange peel oils (discard the peel), as garnishes
Softly muddle the thyme and cinammon syrup in a mixing glass, then add ice and the remaining ingredients. Shake and strain into a chilled coupe. Add the garnishes.
*Cinnamon, Juniper and Cardamom Syrup
Dissolve 250 grams (1 cup) of sugar in 250 ml (8.5 oz) of water, over a low heat, stirring frequently. Add 25 grams (1 oz) of cracked cinnamon sticks, 15 juniper berries and 15 cardamom seeds, soft muddle to extract the flavor of the botanicals. Bring the mixture back to the boiling point then turn off the heat and let it rest till it reaches room temperature. Strain through a double layer of dampened cheesecloth, bottle, and refrigerate.
gaz sez: I seldom flip over Flips, but this one is so nicely put together—the balance is superb. I think it’s the thyme that brings everything together in such an unusual way.