Oatmeal Flip

Crafted at Cook & Brown Public House in Providence, R.I.

At our restaurant, we have a weekly changing chef’s tasting menu, with which we offer additional beverage pairings. This is one of the drinks that I came up with one weekend while trying to think of what would go best with an oatmeal cookie ice cream that the chef had created. Larkin’s Irish Stout, brewed by Providence’s Revival Brewing, makes this cocktail dry, while also helping it be a rich and frothy dessert cocktail. I could drink 12 of these—seriously.

1 oz Revival Brewing Larkin’s Irish Stout
1.5 oz Cruzan Black Strap Rum
0.75 oz cinnamon syrup
1 whole egg
2 dashes Xocolatl Mole Bitters
1 pinch sea salt

Combine all ingredients in shaker tin. Shake without ice to whip egg. Then add ice and shake again. Strain into a rocks glass with no ice. Enjoy! ■