Wednesday, January 6, 2021

Canary Flip (Difford's Guide Recipe)

This is a simple and delicious dessert drink that breaks from the Flip format of whole egg, cream and nutmeg. This cocktail uses the creamy egg yolk advocaat liqueur in place of raw egg and opts for a citrus zip from lemon juice and tart sauvignon blanc.

While I've had Port and Sherry Flips in the past, this flip was probably the best for enjoying more than one. It isn't that it is less rich--there's plenty of sugar and richness there--it is just a little thinner and goes down quickly with a wine and vanilla finish. No nutmeg means that it isn't a winter spice cocktail, so it feels appropriate for dessert any time of the year.

  • 2 oz. advocaat liqueur (homemade used)
  • 2 oz. sauvignon blanc
  • 3/4 oz. lemon juice
  • lemon twist garnish

Combine all liquid ingredients in a shaker with ice. Shake and strain into a chilled cocktail glass. Twist lemon zest over the glass and drop it in. 


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