Apple Brandy Flip
By Tony Larson
Apple Brandy Flip
By Tony Larson
- 1 Egg
- .25 oz. St Elizabeth All Spice Dram
- .75 oz. Cinnamon Demerara syrup
- 1 oz. heavy cream
- .75 oz. Lustau Amontialldo sherry
- 2 oz. Lairds Straight Apple Brand
- Garnish:
- Fresh grated nutmeg
- Cinnamon Syrup:
- 2 cups water
- 4 cinnamon sticks
- 2 cups demerara sugar
To make the cocktail: Combine all ingredients into a Crafthouse Boston Shaker Tin. Seal and shake without ice for 30 sec. Add ice and shake for another 15 sec. Double strain into a chilled Crafthouse Cocktail Coupe.
To make the syrup: In a sauce pan, simmer water and cinnamonsticks for 10 mins.Strain out cinnamon sticks. Add sugar and stir until dissolved.Remove from heat and let cool.
To make the syrup: In a sauce pan, simmer water and cinnamonsticks for 10 mins.Strain out cinnamon sticks. Add sugar and stir until dissolved.Remove from heat and let cool.