Summer Beer Flip

Kindred Spirits by | Jul 2013 | Issue #78

Crafted at The Dandelion in Philadelphia, Penn. 

The Dandelion is a gastropub that specializes in cask-conditioned beers and microbrews.  Following the beer theme of the restaurant, we wanted to create a beer-based classic cocktail.  We turned to the flip, a mixed cocktail that uses a full egg to bring a creamy aspect to the drink.  Ours is a combination of rum, apricot marmalade, chocolate bitters and Victory Prima Pils that tastes like an orange creamsicle with a bright, bitter twist.

1 egg
1 oz Bacardi Light Rum
1 barspoon apricot marmalade
0.5 oz simple syrup
2 dashes chocolate bitters
Victory Prima Pils
cinnamon to garnish

In a shaker tin, add the egg, rum, a heaping bar spoon of apricot marmalade, simple syrup and two dashes of chocolate bitters. First dry-shake, then add ice and wet-shake the cocktail. Strain into a 10-ounce glass and top with Victory Prima Pils. Finish the cocktail with a fresh-ground cinnamon garnish.