1 Part Brugal Anjeo rum
3/4 Part Luxardo Prugna
Juice of half a lemon
3/4 Part honey syrup 1:1
3 Dashes Bittercube Cherry Bark Bitters
1 whole organic egg
Dry shake all the ingredients. Add ice and shake again. Double strain into cocktail glass. Garnish with a few dried rose petals.
My inspiration for this flip cocktail was simple. I wanted to create a smooth, rich cocktail so I decided to recreate a classic flip.
Then came the ingredients: I started with the Cherry vanilla bitters and wanted to bring out those flavours. Aged rum and Luxardo Prugna were the an easy decision to really showcase the bitters. The dried rose petals were impulsive but I find it works perfectly to bring out the floral notes of the bitters and the Prugna.