2022 Let’s Get Blitzen: Cocktail Advent Calendar – Day 22 – Deanston Flip. The “flip” dates back to 1695 and was originally made by combining a variety of spirits or wines with a whole egg and plunging a red-hot poker into the cocktail causing it to froth or “flip”. Nowadays, this rich drink is served cold and an aggressive shake creates a rich and creamy froth. Deanston Virgin Oak gives this flip a solid backbone and offers a more refined take on this after-dinner drink.
This post is sponsored by Deanston.
Sweet, zingy and waxy, the award-winning Virgin Oak whisky is a true representation of Deanston‘s unique character in flavour and style. With notes of soft honey, brimming with juicy orange, candied oranges and orange oils from the zest, complemented with creamy vanilla, caramel and warm, aromatic spice.
Deanston is unique from most other styles of Scotch whisky as it is matured in fresh, white oak casks; hence, “Virgin Oak”.
The majority of Scotch Whisky is matured in ex-bourbon casks, casks that have previously been used for maturing American or Bourbon whisky. Fresh white oak casks are mainly used for whiskey maturation in the USA. This is because the American law (Bourbon Act) stipulates that whiskey must mature for at least two years in charred new oak containers.
Maturation in fresh white oak casks is not so widespread in the production of Scotch Whisky, as often it can overpower the spirit, but it works beautifully in this case.
The Deanston whisky creation team have selected some of the finest American, virgin oak casks to finish the spirit in for 9-12 months, choosing finishing over maturation to ensure a perfect balance, without overpowering. This complements Deanston’s zesty citrus character, with rich flavours of soft honey, creamy vanilla and hints of warm spice.
The rich, depth of flavour and creamy mouthfeel, means that it stands up well to being enjoyed neat, with a drop of water or over ice. And it also stands up well to being mixed in a cocktail, complementing and enhancing the flavour. Why not try it in this Deanston Flip?
Be sure to join me on Instagram Stories at 5 p.m. Eastern tonight so we can shake up this sassy Scotch cocktail together!
The “flip” dates back to 1695 and was originally made by combining a variety of spirits or wines with a whole egg and plunging a red-hot poker into the cocktail causing it to froth or “flip”. Nowadays, this rich drink is served cold and an aggressive shake creates a rich and creamy froth. Deanston Virgin Oak gives this flip a solid backbone and offers a more refined take on this after-dinner drink.
- 1 oz Deanston Virgin Oak
- ¾ oz Amaro Averna
- ½ oz Cointreau
- ¼ oz spiced demerara syrup
- 1 whole egg
- 1 dash angostura bitters
- Garnish: freshly grated nutmeg
- 2 cups demerara sugar
- 1 cup water
- 2 star anise
- 1 whole vanilla bean
- 6 whole cloves
- 2 cinnamon sticks
Add all ingredients to a shaker with ice and shake vigorously for 15-20 seconds.
Strain into a chilled coupe glass.
Garnish with freshly grated nutmeg.
Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
Cool to room temperature.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.
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