Why you are pouring this tonight
The Rye Honey Flip is the old-school flip, which means whole egg, not just the white. Rye, honey syrup, whole egg, nutmeg dusted over the top. Boozy, custard-like, surprisingly drinkable. Pre-dates Christmas eggnog by two centuries and is, frankly, a better drink. The cocktail you make on a Friday night in winter when you have decided dinner is going to be cheese and you want the drink to do some of the heavy lifting.
Whole egg makes a thicker drink than just the white. Use a sturdy rye (Bulleit Rye, Rittenhouse, or Sazerac if you can find it). Dry shake (no ice) for twenty seconds first because the whole egg needs the long shake to incorporate. Then wet shake with ice for another twelve. Double-strain into a chilled coupe. Grate fresh nutmeg over the top from a real nut (the pre-ground stuff tastes of cardboard). Pair with a hard cheese plate (aged cheddar, manchego, gruyère), a square of dark chocolate, the back end of a long dinner.
What to pour it alongside
End of the night. Replaces dessert.
Notes
Whole egg makes a thicker drink than just the white. The flip pre-dates Christmas eggnog by 200 years, it is the original.
The recipe
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