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Sweet meets spice in this gingery, dry Curaçao-infused flip.
3/4 oz. dry Curaçao (Best uses Pierre Ferrand Dry Curaçao)
3/4 oz. ginger liqueur (Best uses King’s)
3/4 oz. Becherovka
1 whole fresh egg (pasteurized if you like)
1 barspoon of ginger infused honey
Tools: shaker, strainer
Glass: stemmed tulip
Garnish: 2 drops Fernet Branca
Combine all ingredients and dry shake (without ice). Add ice and shake for an additional 30 seconds. Strain into a glass and garnish.
For the ginger-infused honey: Combine 2 Tbsp. freshly grated ginger root with 1/4 cup boiling water. Let infuse until cool and strain out ginger, squeezing to extract as much juice as possibly. Stir in 1 cup of honey and store in a cool place.
Greg Best, Holeman & Finch, Atlanta
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