Among the many booze blogs in my feed reader is Lauren Clark’s Drink Boston. I’m a real softie for Boston, for reasons too numerous and personal to detail here, so I love reading Lauren’s blog and traveling vicariously through the cocktailian haunts of that fine city.
I especially enjoyed her most recent post, which starts with this money quote: “You hard boil your Easter eggs. We separate and shake ours.” — Misty Kalkofen
Upon reading that, I knew what I was doing for Easter cocktails.
We had the food down–a small ham from Vermont’s Tamarack Hollow Farm, scalloped potatoes, and roasted asparagus. Jen has the full rundown, if you’re interested.
I needed a good cocktail, though, and I was at a loss until I saw Lauren’s post, at which point the idea of shaking up my eggs just seemed too perfect to pass up. A comment on that entry, about the rye flip, seemed to point the way to exactly what we wanted.
So in honor of spring, the Rye Flip.
- 1 egg
- ½ oz. simple syrup
- 2 oz. Sazerac rye whiskey
- Nutmeg, for garnish
Technique: Shake over ice. Strain into an ice-filled rocks glass. Grate nutmeg over top of drink.