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.
- 1 1/2 ounces applejack
- 3/4 ounce Benedictine
- 1/2 ounce maple syrup
- 1 fresh egg
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.
Cocktail shaker and strainer