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French Toast Flip

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.”


  • 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)


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.

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