Black Flip

from PDT

  • 2 oz. Brooklyn Black Chocolate Stout
  • 1.5 oz. Cruzan Black Strap Rum
  • .5 oz. Demerara Syrup
  • 1 whole Organic Egg

Add everything to a mixing glass and swirl to decarbonate beer. Dry-shake, then shake with ice and strain into a chilled fizz glass. Garnish with grated nutmeg.

This drink was inspired by the chapter on flips in Wayne Curtis's excellent book And a Bottle of Rum: A History of the New World in Ten Cocktails. —Jim Meehan, Winter 2007