Funny thing happened the other day; my bartender, Michael, walked into the office and had the latest issue of TIME magazine with him. He sets in in front of me and tells me to read the featured Food article. I curiously open up to pg 56 and read the heading “Puched Up. Mixing Victorian-era cocktails with molecular gastronomy”by Josh Ozersky. Sounds cool, I’ve been doing a little dabbling in the science department as of late so it peaked my interest. I get down to about the second paragraph and I can’t believe what I read: eh-hem, “It might be an obscure cocktail with a modern twist, as at Elliott’s Oyster House in Seattle, where the $10 juniper flip combines gin, elderflower liqueur, hibiscus syrup, pink-grapefruit juice and a whole beaten egg into an intoxicating booze smoothie.” WTF?!
Now don’t get me wrong, I’m thrilled TIME Magazine gave a nice shot out to us here in the humble Pacific Northwest and my restaurant…but here’s the funny thing, I’ve never had this cocktail on our menu…ever. However, this is actually an original creation of mine that I came up with about 4 months or so ago, but I never got around to adding it to our menu because of how long it takes to properly emulsify an egg cocktail. Doing 500 covers a night makes it a little tough to do these types of drinks. And he even got the price I would of sold it at right!
Now, I did get this tasty cocktail published on the recipes section for the online magazine and spirits review site, Cocktail Enthusiast
, run by Dallas based journalist and cocktail geek Kevin Gray (thanks again Kevin). Maybe he got it from there? Or maybe he was the gentleman whom asked me a couple questions about it when I was photographing it? Whatever the case, thanks for the kind words Josh and some street cred courtesy of TIME
. As for everyone else, shake one up and enjoy!
1-1/2 oz Bombay Sapphire Gin
1/2 oz St. Germain
3/4 oz Grapefruit Juice (I like pink)
1 tsp Wild Hibiscus Syrup (the syrup that flavor edible hibiscus flowers in jars is delicious)
1 Whole Egg
Freshly Grated Cinnamon for Garnish
Combine without ice and shake vigorously for 5 seconds. Add ice and shake vigorously again for 20 seconds. Fine strain into a chilled goblet or flute. Garnish and enjoy.