Cynar Flip
Silky, savory, and dangerously easy for something with a whole egg in it.
The Method
How to make it
- 01
Crack the whole egg into a shaker with the Cynar, syrup and bitters.
- 02
Dry shake — no ice — for a full 15 seconds to emulsify.
- 03
Add ice and shake hard for another 12 seconds.
- 04
Double-strain into a chilled small coupe and grate nutmeg generously over the top.
Bartender's Tip
Dry shake first, always. Adding ice before the egg has emulsified chills the proteins and leaves you with a thin drink and a slick of raw egg on top.
A Little History
Flips date to the 1600s, when they were beer and rum heated with a red-hot iron poker. Cynar's vegetal, caramelized bitterness is a modern natural fit: the egg rounds off its rough edges and turns it into something closer to dessert than a digestivo.
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One short Friday dispatch: a bottle worth buying, a cocktail worth mixing, and a little Italian history.
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