Looking back at my archives I’m slightly shocked to find I last took part in Mixology Monday over a year ago in June 2009. 2010 was something of a fallow year for Oh Gosh! but I’m hoping to change that in 2011 and what better way to start than with the first Mixology Monday of the year, this month hosted by Josh Cole at Cocktail Assembly. This month the theme is flips – a traditional category of mixed drinks that make use of not just the egg white, but the whole egg.
As soon as I read the theme I knew exactly what drink I wanted to talk about. Back in January 2009 I travelled to Amsterdam to visit Door 74, and also film the first ever episodes of Oh Gosh! TV. On my first evening in the city I navigated my way past the gaudy sights of Rembrandt Square and in to the quiet oasis of Door 74. There I spent a very enjoyable evening in front of head bartender Timo Janse. Manning the bar with a quiet confidence, I left my drinks largely in Timo’s hands that night and certainly wasn’t disappointed, although I probably ended up drinking more cocktails than I had planned that evening.
The next day I returned to film Oh Gosh! TV, and indeed the first episode should have featured Timo, but an unfortunate technical error resulted in the sound on his take being lost and so we only ever got to see Philip Duff at the bar – and god knows we all see enough of him as it is. However two years later I hope I can make it up to Timo at least a little by writing about one of his delicious inventions I tried that first night – the PX Flip.
- 2 shots / 60 ml / 2 oz Pedro Ximénez sherry
- ½ shot / 15 ml / ½ oz muscovado syrup (2:1)
- ¼ shot / 7.5 ml / ¼ oz fresh lemon juice
- 4 cloves
- 1 egg yolk
- Shake with ice and fine strain in to a cocktail glass. Garnish with grated nutmeg.
The PX Flip is a perfect example of the wonderful warming qualities a flip can provide, despite being a cold drink. Using Pedro Ximénez, a deep, rich sherry made with the eponymous grape, lends the drink a very seasonal flavour of dried fruits, which combines perfectly with the spice of the cloves. The lemon juice adds a hint of brightness which avoids the drink becoming too muddy, and the egg ensures a beautiful velvety consistency which makes the PX Flip worryingly easy to quaff.
The drink is winter in a cup, and has impressed even friends who normally claim not to like sherry. So why not curl up on a cold winter night with a PX Flip, and raise your glass towards Amsterdam. Cheers Timo!
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