French Toast Flip
Recipe: Jeremy Allen for Minibar, Los Angeles
Photo: Jenna Benty
At MiniBar in Los Angeles (since closed), bartender Jeremy Allen gets playful with flavors of maple and cinnamon for this breakfast-inspired flip. “The flavors are already there,” says Allen. “Your brain will recognize the sweet maple and hint of cinnamon from the bitters and associate those flavors with French toast.”
Ingredients
- 2 oz. rye whiskey
- ¾ oz. fresh lemon juice
- ½ oz. maple syrup
- 1 whole egg (pasteurized if you like)
- Garnish:3 drops ruby port, 3 drops whiskey barrel-aged bitters (or substitute Angostura bitters)
Preparation
In a shaker, combine the rye whiskey, lemon juice, maple syrup and egg. Shake without ice to aerate, then add ice and shake thoroughly to chill. Strain into a coupe and top with the port and bitters.