COCKTAIL CLASS Welcome back to Mixology 101 SHANKY'S POWER FLIP

W elcome to March, when everyone finds their Irish roots and we start Spring off with a party on St. Patrick's Day. Today we move into the world of Flips, though this drink will not be doing the gymnastics that its namesake used to do. Flips were named for the frothing and boiling that happened when a hot poker was dipped into a cocktail to mix and warm the concoction. Typically served cold nowadays, the flipping is contained within the shaker tin as it is chilled and mixed. The one ingredient that polarizes consumers of this decadent and delicious drink is the introduction of an egg. In a similar fashion that egg white gives a cocktail a meringue-like foam and a velvety mouthfeel, a whole egg also adds body and richness to a cocktail made of spirits and sweetener. This month we will be taking two Irish spirits to heavenly heights with nuts and cookies on the palate and a warm blanket in front of the fireplace on the mind. The first is Powers Gold Label Irish Whiskey, the first-ever bottled Irish whiskey. Paired with Powers is Shanky's Whip, a Black Irish Whiskey

liqueur that has vanilla and caramel flavors and, if you drink it straight, tastes like a cookie with a bite. In fact, this is one of our go-to choices when someone wants a shot at The 33 Room. As this cocktail contains raw egg, be aware that there is a rare chance that it can be contaminated with salmonella. This risk is greatly diminished by using fresh, clean eggs without cracks. First the TOOLS : For this cocktail you will need a measuring jigger, a cocktail shaker, a hawthorne strainer, a fine mesh strainer, a nut grater, and a whiskey snifter. Next, the INGREDIENTS : To the cocktail shaker add: • 1 whole egg • 1 dash black walnut bitters • 1 dash toasted almond bitters • .5 oz. rich demerara simple syrup • .75 oz. Shanky's Whip • 1.75 oz. Powers Gold Label Irish Whiskey Now, the PROCESS : Chill your whiskey snifter with ice water or by leaving it in the freezer. This cocktail requires a dry-wet shake in order to

fully emulsify the egg into the drink. With no ice, firmly hold both ends of the shaker and shake hard for 10 seconds. The addition of energy from shaking will cause the air inside to expand, pushing the shaker apart, so be sure to hold it tightly together. Once done, add ice and shake hard for 10-15 seconds to dilute the cocktail and build a little foam. Double strain with your hawthorne and fine mesh strainer into your empty whiskey snifter. Grate nutmeg over the top. The late American newspaper journalist Jim Bishop famously wrote, in quoting his father, that "God invented whiskey so the Irish wouldn't rule the world." This drink gives insight into why. Sláinte!

About our mixologist: Dustin Crawford is co-owner – with partner Kip Rodier – of the 33 Room in Peoria Heights. Prior to that, the U.S. Marine Corps veteran traveled the world before returning home to work his magic behind the bar at various central Illinois establishments


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