Serious Eats - seriouseats.com

Time for a Drink: Fort Washington Flip

Posted by Paul Clarke, March 21, 2008 at 5:30 PM

Let's start the weekend right—with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? That kinda week, eh? Here you go. Cheers!

This Easter, the eggs won’t all be dressed up in pretty colors and beautifully arrayed in a basket.

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.

Fort Washington Flip

Ingredients

1 1/2 ounces applejack
3/4 ounce Benedictine
1/2 ounce maple syrup
1 fresh egg

Procedure

Pour ingredients into a cocktail shaker; add the egg, fill with ice and shake very vigorously for at least 10 seconds. Strain into chilled cocktail glass; garnish with a grating of fresh nutmeg.

Post a Comment | Tags: beverages, cocktails, Easter, eggs

View other entries from Cocktail Concoctions.