The A-go Flip, conceived by Matt Poli of The Publican in Chicago, is a deep and complex riff on classic eggnog. With rum and rich PX sherry as a base, it has the creamy feel we all know and love, with flavors that will make even non-noggers take notice.
Note: to make demerara syrup, mix 1/4 cup demerara sugar into 1/4 cup hot water until fully dissolved.
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About This Recipe
|Yield:||makes 1 cocktail|
|Active time:||8 minutes|
|Total time:||8 minutes|
|Special equipment:||shaker, strainer, 8-ounce juice glass or small highball|
|This recipe appears in:||Your New Christmas Cocktail: Matt Poli's A-go Flip|
- 1 whole egg
- 1/2 ounce Pedro Ximenez Sherry
- 1/2 ounce aged rum, such as Atlantico Reserva
- 3/4 ounce Angostura bitters
- 1/2 ounce demerara syrup (see note above)
- Garnish: cinnamon stick
Crack egg into cocktail shaker. Add sherry, rum, bitters, and demerara syrup. Dry shake to emulsify egg, about 15 seconds.
Add ice to cocktail shaker and shake until well chilled, about 15 seconds. Strain into cocktail glass. Grate cinnamon stick on top of drink and serve.