Serious Eats: Recipes

Fort Washington Flip

[Photo: Robyn Lee]

As compared to the white-glove treatment most Easter eggs receive, the fate that awaits eggs at bars such as Green Street in Cambridge, Massachusetts, is much more harrowing. Last Easter, bar manager Misty Kalkofen marked the holiday by serving a menu full of cocktails that had eggs, in whole or in part, vigorously shaken into them. No word on if she plans to repeat the event this year, but here's a drink created by Misty that certainly belongs in the Easter canon.

Mixed with applejack, Benedictine and maple syrup, the Fort Washington Flip retains hints of the winter just past; given the early Easter this year, don't be surprised if the weather suits up to match the drink.

About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.

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