Featured Cocktail: The Coin Flip
Since these styles of cocktails incorporate eggs, they add richness and a creamy mouth feel to festive cocktails. At the Vesper Bar at The Cosmopolitan in Las Vegas, mixologist Christopher Hopkins' cocktailThe Coin Flip mixes Fernet Branca, NAVAN Vanilla Cognac, half an half, egg and a cinnamon and orange infused syrup, all topped with a spritz of Fernet. Hopkins believes trends in festive drinks evoke holiday memories, including baking spices like nutmeg, clove, cinnamon and allspice. "The types of flavors associated with Christmas cakes, pumpkin pies and sitting by an open fire," he says. For more info about holiday drink trends this year, read my Cheers article in the December 2012 issue.
The Coin Flip Recipe courtesy of mixologist Christopher Hopkins, Vesper Bar at The Cosmopolitan, Las Vegas, NV
1 1/2 oz. Fernet Branca 1 oz. NAVAN Vanilla Cognac 1 oz. half and half 1/2 oz. cinnamon- and orange zest-infused syrup (see Note) 1 whole egg Fernet Branca in an atomizer, for garnish
Add egg, syrup and half and half to mixing tin. Whisk quickly. Add liquor and ice and shake hard for 20 seconds. Fine strain into a chilled coupe glass. Garnish with atomized Fernet Branca.
For the infused syrup: Take 1 cup of water, 1 cup of sugar, 2 cinnamon sticks and the peels from 1 orange (do not use the bitter white pith) and bring to a boil until sugar dissolves. Remove from heat, and steep until desired flavor is reached. Strain out solids, and store syrup in the refrigerator in a container with a tightly fitting lid.