Texas Campfire Flip
Description
Courtesy of Bill Norris: his 2nd place winner of the 2009 Edible Austin and TipsyTexan.com second annual Drink Local Cocktail ContestIngredients
At a glance
Course/Dish
Cocktail
2 oz Baby Blue Corn Whisky
1 oz Fresh Lemon Juice
.5 oz Raw Sugar Simple Syrup
2 Bar Spoons Del Maguey Chichicapa
1 2 inch spring wild Texas rosemary + 1 2 inch sprig for Garnish
1 whole local farm egg
Angostura Bitters for Garnish
1 oz Fresh Lemon Juice
.5 oz Raw Sugar Simple Syrup
2 Bar Spoons Del Maguey Chichicapa
1 2 inch spring wild Texas rosemary + 1 2 inch sprig for Garnish
1 whole local farm egg
Angostura Bitters for Garnish
Methods/steps
In a tempered mixing glass, place rosemary sprig in mescal. Carefully ignite the mescal to toast the rosemary and allow it to burn off.
Add Baby Blue Corn Whisky, lemon juice, simple syrup, whole egg and ice. Shake until your arms hurt and strain into a chilled coupe. Garnish with additional sprig of rosemary and several drops of Angostura Bitters.
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