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.
Ingredients
- 1 egg yolk
- ¾ simple syrup
- ¾ cream
- ½ oz Punt e Mes
- 1.5 oz Pink Pigeon
Directions
- 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
ENJOY!
Liz @ A Nut in a Nutshell says
If it weren’t for the egg yolk….
Zipporah Sandler says
Substitute!
Kelly @ A Girl Worth Saving says
Yum Yum! That sounds good.
Lolo says
I wish I was sipping on one right now!
HilLesha says
Sounds really good!
Marcie W. says
It looks like it screams fall. YUM!
Toni says
Doesn’t sound like my cup of tea but I bet I have some friends and family who would love it. Thank you for sharing.
Ty @ Mama of 3 Munchkins says
Sounds interesting!