First, just a reminder that this Sunday, August 29, 2010, is our monthly exercise in folly, Savoy Cocktail Book Night at Alembic Bar. If any of the cocktails on this blog have captured your fancy, stop by after 6 and allow the skilled bartenders (and me) to make them for you. It is always a fun time.
1 Teaspoonful Gomme Syrup. (1 Teaspoon Small Hands Food Gum Syrup)
The Yolk of 1 Egg. (The Yolk of 1 Egg)
1 Glass Brandy. (2 oz Chateau Pellehaut Armagnac Reserve)
1 Sprinkle of Cayenne Pepper (1 Sprinkle S&B Nanami Togarashi)
Shake well and strain into cocktail glass.
Well, that’s a bit odd, a Brandy Flip with Cayenne? I guess this would have been some sort of morning Pick-Me-Up.
Chuckle, well, why not use this interesting Japanese Pepper blend? Sure, it has Seaweed and Black Sesame Seeds, but what the heck? A little Umami never killed anyone.
It’s not a drink I will likely make again soon, but neither is it bad. Other than heat, the spice blend doesn’t contribute a lot to the cocktail, but it is enough to be noticeable.
A spicy flip? Why not?
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.