I just wanted to say that…LOL.
Seriously, I found this amazing drink recipe (rum) called “Flip the Bird” by Kate Grutman bartender (and brand liason) at The Spare Room (formerly of LA hot-spots Sotto and legendary Formosa Café) in the iconic Roosevelt Hotel Hollywood.
As summer fades to fall and cocktails shift towards cool weather warming and autumn inspired seasonal flavors, the “Flip the Bird” Pink Pigeon Rum cocktail will give readers a frothy indulgence as they prep for the impending holiday hectic-ness.
- 1 egg yolk
- ¾ simple syrup
- ¾ cream
- ½ oz Punt e Mes
- 1.5 oz Pink Pigeon
- Shake without ice, to whip and emulsify ingredients until frothy
- Add ice to shaker and shake vigorously
- Strain into port glass or small fluted glass
- Garnish with shaved cinnamon or nutmeg
Glass: Port Glass or small fluted glass
Ice: bar ice