Since the birth of cocktails, bartenders and home mixologists alike have explored using fresh coffee in their creations, opening avenues to create icons like The Irish Coffee and the less spirit forward thirst-quencher for this month – the Coffee Flip.
In the early years of the Coffee Flip the cocktail was a mix of beer and coffee that would be drunk in winter, prepared in a beer mug brought up to temperature with a red-hot fire poker. The Coffee Flip we know today has gone through a bit of an evolution – a marriage of coffee and ANGOSTURA® aromatic bitters. But don’t worry no fire here, this one uses ice!
Time for you to experiment…
Glass: Martini/Coupe
Ingredients:
– 50ml Fresh espresso
– 10ml Sweet sherry
– 10ml Demerara sugar syrup*
– 1 Egg
– 50ml ANGOSTURA® aromatic bitters
– Nutmeg (grated)
– Ice
Method:
Add ice to your glass and let sit. Add all the ingredients into a shaker with ice and shake until the shaker is frosted, tip ice out of your glass and fine strain the mixture into the glass garnishing with grated nutmeg.
* Demerara Syrup is just regular 1:1 simple syrup (half water and half sugar), but instead of using white sugar we use Demerara sugar.
How to make the syrup:
1. Add the sugar and water to a small saucepan.
2. Dissolve the sugar over medium heat until just dissolved.
3. Store in a glass jar in the fridge for up to a month.
For more information on the Angostura range and delicious food and cocktail recipes, please visit www.angosturabitters.com.
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