Elephant Flip

Christina Rando, The Franklin Mortgage & Investment Co. | Philadelphia

A bittersweet take on the colonial flip, the Elephant Flip—created by longtime bartender Christina Rando—builds on a base of Ramazzotti, Jamaican rum and bourbon, adds flavors of chocolate and pomegranate and tops it all with bitter IPA. “It’s rich, ‘dessert-y’ and filling, but still balanced,” says Franklin Mortgage & Investment Co.’s Sara Justice. “It’s really the best of both worlds.”


Serving: 1

  • 1 ounce amaro, preferably Ramazotti
  • 1/2 ounce Jamaican rum, preferably Smith & Cross
  • 1/2 ounce bourbon, preferably Buffalo Trace
  • 1/2 ounce demerara syrup (2:1, demerara sugar:water)
  • 1 teaspoon pomegranate molasses
  • 1 dash angostura bitters
  • 6 drops mole bitters, preferably Bitterman's
  • pinch salt
  • 1 whole egg
  • IPA, to top

Garnish: aromatic bitters, such as Bitter Truth

  1. Combine all ingredients in a cocktail shaker and dry shake.
  2. Fill the cocktail shaker with ice and shake again.
  3. Strain into a fizz glass and top with IPA.
  4. Garnish with a line of aromatic bitters, such as Bitter Truth.