Three Storms Flip
Ingredients
- 1 2⁄3 oz Light gold rum
- 5⁄6 oz Difford's Falernum liqueur
- 1⁄4 oz Torabhaig Peated Single Malt Whisky
- 2 dash Orange Bitters by Angostura
- 2 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
- 1 pinch Black pepper
- 1 fresh Egg
Method
Glass:
Photographed in a Speakeasy Coupe 8.5oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of grated nutmeg.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Dust with freshly grated nutmeg.
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2015 by Ryan Chetiyawardana at Dandelyan, London, England.
Review:
Peaty smoky whisky subtly influences this complex and silky-smooth rum flip.
