boozeinprettycups

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Tag: pineapple juice

flip – two ways

Here are a couple of original drinks from both of us.

The first is a British style beer flip. I say “British style” because it differentiates from the American style which was more popular, in that all ingredients are heated together in a saucepan, rather than with a red hot loggerhead, to froth up the liquid. (Wayne Curtis’ And a Bottle of Rum is one of the most engaging booze history books I’ve come across, and that’s where I picked up that piece of info. link)
We’re in the southern hemisphere in the middle of a particularly cold and wet couple of weeks so I’ve been dreaming about this sort of drink constantly. Traditionally the old school flip uses a strong flavoured beer, rum and sugar or sweetener. Egg is an optional extra, as are spices.

James Squire Porter, Myer’s rum, Cherry Heering, raw sugar, grated nutmeg (B)

The second flip is a version served cold. It follows the formula of spirit, egg, sugar with a couple of added flavours to compliment the chosen spirit: rum!

Havana Club 7yo, apricot jam, pineapple juice, whole egg, raw sugar (D)

I’ve been trying to find out how one evolved into the other. Although it seems pretty obvious from some of the shared ingredients. Curtis says that an ale flip with egg added would have been called a bellowstop of battered flip, and that this drink was common and had many variations through the first half of the 18th century… And then Jerry Thomas published recipes for both hot and cold flips in the late 19th century, and neither mention beer at all. If anyone knows of where along the way the that evolution happened, I’d love to know!

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boozeinprettycups on the road – Luxe

Many thanks to the guys at Luxe for letting us come in for this shoot. Joe Sinagra even supplied some of his own glassware.
Luxe Bar has just turned 10, and has been instrumental in dragging Perth’s cocktail culture out of the dark ages.

Drinks selected are a cross section of bartender’s choice and Luxe classics.

New Pal: Rittenhouse Rye, Dolin Rouge, Campari, Peychauds Bitters, lemon twist.

Mary Pickford: Havana Club Blanco, Zadarski Maraschino liqueur, Crawley’s Grenadine, pineapple juice.

Espresso Martini: Russian Standard Platinum vodka, Joseph Cartron Creme de Cacao, Illy Cafe espresso liqueur, fresh espresso, and the Luxe Espresso Secret Ingredient.

Our bartenders for the evening, Joe Sinagra and Jimmy Tingle.

whisk(e)y post: blood and sand, algonquin

whisky/whiskey request from Javla at Helvetica.

Blood and Sand: monkey shoulder blended scotch, antica formula sweet vermouth, cherry heering, orange juice

Algonquin: wild turkey 101 rye, noilly prat dry vermouth, pineapple juice

pago pago in an ice cave

this cup was alright, I guess, nothing special…. until it was garnished with a cave made of hand crushed ice!

Pago Pago Cocktail: fresh pineapple, lime juice, gold Puerto Rican rum, creme de cacao, green chartreuse.

With grenadine and a mint sprig to garnish the ice cave. (B)

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