25 Days of Holiday Drinks, Day 9: The Flip

Photo: courtesy of Bestia

Because yesterday’s flip was just so good, we’re bringing you another right on its heels. This iteration, from Bestia’s Kristina Howald, features bourbon, and the herbal goodness of Barolo Chinato. The egg’s creaminess is enhanced by a pour of heavy cream—a little naughty, yes, but too nice to pass up.

The Flip
1 oz. bourbon
¾ oz. Barolo Chinato
½ oz. simple syrup
½ oz. heavy cream
1 whole egg (pasteurized if you like)
Tools: shaker, strainer, fine strainer
Glass: sour
Garnish: fresh grated nutmeg

Combine all ingredients in a shaker. Dry shake vigorously for at least 30 seconds. Add ice and shake again to chill. Fine strain into a chilled sour glass. Garnish.

Kristina Howald, Bestia, Los Angeles