Many, moons ago, the Coffee Flip cocktail was a mix of beer and coffee that would be enjoyed in Winter, made 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
You’ll need: 50ml fresh espresso; 10ml sweet sherry; 10ml Demerara sugar syrup*; 1 egg; 50ml Angostura aromatic bitters; nutmeg, grated; ice
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:
Add the sugar and water to a small saucepan. Dissolve the sugar over medium heat until just dissolved. Store in a glass jar in the fridge for up to a month.
Pop over to www.angosturabitters.com for more cocktail inspo.