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“Cocktail School” is dropped at you by tequila Don Julio. Don Julio González adopted his coronary heart over his head. He liked his land, agave, and group — mainly, each alternative he made was for distinctive tequila, one thing I do know you may recognize, “Cocktail School” listener. He did it por amor, and that is how folks from Mexico mainly reside each single day. Hecho en México, liked in all places, head to www.donjulio.com/tequila-drinks for an inventory of cocktails to create with Don Julio’s expressions. Made with love in each drop.
Right here at “Cocktail School,” after we’re not embarking on historic deep dives or waxing lyrical about Martinis, we frequently discover ourselves discussing the fashionable cocktail renaissance, the gamers concerned in it, the important bars, and the storied drinks created in that period. Sometimes these conversations revolve round New York, the U.S., and, to a lesser extent, our mates throughout the pond in London. Right this moment, we’ll be doing a lot of the identical, however solely after boarding one of many longest metaphorical and theoretical flights. We’re touching down in Melbourne, Australia, to debate one of many weirdest, most fascinating fashionable classics devised this century.
On this episode of “Cocktail School,” we’re joined by former bartender Chris Hysted-Adams to debate the Dying Flip. The drink debuted on the menu on the Black Pearl in 2010, and the elements listing reads like a concoction that merely shouldn’t work — however it does! Tune in for extra.
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Chris Hysted-Adams’ Dying Flip Recipe
Elements
- 1 ounce blanco tequila
- ½ ounce Jägermeister
- ½ ounce Yellow Chartreuse
- ¼ ounce vanilla easy syrup
- 1 complete egg
- Garnish: grated nutmeg
Instructions
- Add all elements to a shaking tin with one ice dice.
- Dry shake till all elements are integrated.
- Fill with ice and shake till chilled.
- Nice pressure into a relaxing Coupette glass.
- Garnish with grated nutmeg.
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