Day 56: Whiskey Flip

  • 3 oz whiskey
  • whole egg
  • 1 tsp sugar
  • 2 tsp heavy cream

Flush with success from last night, I wanted to make another eggy cocktail. Since it’s Whiskey Wednesday I went for a whiskey flip. It’s too bad this one didn’t work out. It just tasted like whiskey. Maybe if I had used simple instead of actual sugar? I’ve never had any luck with using sugar in cocktails, it never dissolves for me.

Day 39: Bonfire Sutra

  • 1 1/2 oz whiskey
  • 3/4 Zirbenz stone pine liqueur
  • 1/2 oz Domaine de Canton
  • 1/2 oz dry vermouth
  • 4 dashes orange bitters

Sometime last year I was away on a business trip, I think when I was in Portland, and had a drink with Zirbenz. I knew immediately that it was something I wanted to get for Dane, as he has long described a fantasy drink of his that has a pine flavor. Unfortunately I’ve never seen it in Texas. I had a bit of luck while in Denver this week and found a bottle. I knew I wanted to make him a drink with it when I got back, so I searched a bit and found this recipe. It’s actually very low on the pine flavor. It’s something I might make again, though I’m more interested in experimenting with it to make his fantasy cocktail. I have several ideas for it, so you might be seeing it soon.

Day 3: Blood Orange Old Fashioned

  • 2 oz bourbon
  • slice of blood orange
  • sugar cube
  • 2 dashes of orange bitters
  • maraschino cherry for garnish

Toss sugar cube into a rocks glass. Soak with bitters and muddle until sugar is mostly dissolved. Lightly muddle orange slice. Pour in bourbon and stir. Add ice if desired, and garnish with a cherry.


Old Fashioneds are a favorite amongst my friends. I may receive some complaints from them for suggesting you use ice cubes here.

If you ever want to use maraschino cherries in a drink make sure you skip the candy-sweet ones from the grocery and your childhood Shirley Temples. I recommend Luxardo maraschinos. If I REALLY like someone I’ll garnish their drink with TWO of those.