French Toast Flip

Erick Castro, Polite Provisions | San Diego

photo: Lizzie Munro
french toast flip modern sherry flip recipe

Whereas the original Sherry Flip takes its character from nutty, rich oloroso sherry (at least in our version), so, too, does Erick Castro’s breakfast-ready French Toast Flip, which is also fortified with Scotch, applejack brandy and maple and allspice syrups.

Ingredients

Serving: 1

  • 3/4 ounce Scotch
  • 3/4 ounce Scotch
  • 3/4 ounce applejack
  • 3/4 ounce applejack
  • 1 ounce oloroso sherry
  • 1 ounce oloroso sherry
  • 1/2 ounce maple syrup
  • 1/2 ounce maple syrup
  • 1/4 ounce allspice syrup (see Editor's Note)
  • 1/4 ounce allspice syrup (see Editor's Note)
  • 1 whole egg
  • 1 whole egg
  • 2 dashes whiskey barrel aged bitters, preferably Fee Bros.
  • 2 dashes whiskey barrel aged bitters, preferably Fee Bros.

Garnish: freshly grated cinnamon

Directions
  1. Combine all ingredients into shaker and shake vigorously without ice.
  2. Fill shaker with ice and shake again until cold.
  3. Strain into a sour glass and garnish.
Editor's Note

Allspice Syrup:
1 cup water 1 cup sugar 4 tablespoons crushed, dried allspice In a sauce pain over medium heat, combine sugar, water and allspice. Heat until sugar has dissolved, about 5 minutes. Turn off heat and let sit until cooled. Strain, bottle and store.

Tagged: Erick Castro, sherry flip, slip

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