Recipes

— Issue No. 104 —

Elephant Flip

Elephant Flip cocktail

Pho­to by the Franklin Mort­gage and Invest­ment Co.

As you may know, I great­ly admire the Franklin Mort­gage and Invest­ment Co.‘s cre­ative cock­tails. Dur­ing my last cou­ple vis­its, a cer­tain cock­tail stole the show. It had my whole par­ty ques­tion­ing the foun­da­tions of log­ic and rea­son. I present to you (insert drum roll) The Ele­phant Flip. When I first tried this cock­tail, I knew I had to seek out its cre­ator. The bar­tender who devel­oped this beau­ty is the Franklin’s own Christi­na Ran­do. She has giv­en birth to a recipe that has a whop­ping 10 ingre­di­ents — ingre­di­ents that you would nev­er think to put togeth­er. I don’t even think I could do it jus­tice in explain­ing its com­plex­i­ties. It’s a cock­tail you must try for your­self. Need­less to say, I’m very excit­ed to share this gem with every­one and now you can make it at home… if you’ve got the mox­ie, kid.

Recipe

  • 1 oz Ramaz­zot­ti Amaro
  • 1/2 oz Smith & Cross Rum
  • 1/2 oz Buf­fa­lo Trace Bour­bon
  • 1/2 oz Demer­ara syrup
  • 1 tsp pome­gran­ate molasses
  • 4 dash­es of Angos­tu­ra bit­ters
  • 4 dash­es of Xoco­lat Mole bit­ters
  • Pinch salt
  • Whole egg
  • Top with an IPA – 1 oz

Add all ingre­di­ents to a shak­er besides the IPA. Dry shake to incor­po­rate the egg. Add ice to your shak­er and shake well. Strain into a fizz glass. Top with an IPA. Gar­nish with a bit­ters design on top.

11 Notes on “Elephant Flip”

  1. Excel­lent drink. Thanks for shar­ing! I have to say that it tastes noth­ing like I what I was expect­ing, which made it that much more fun. I also learned what a fizz glass is. Me = glass whore. You = enabler.

  2. Gre­go­ry I’m glad you stepped up to this 10 ingre­di­ent cock­tail chal­lenge. It’s very hard to describe how it tastes. My broth­er says it tastes like a dough­nut. I’m stoke that Christi­na from the Franklin shared this cre­ative recipe and peo­ple get to expe­ri­ence the Ele­phant Flip. Such an amaz­ing cock­tail!

  3. You know what it most remind­ed me of ? That sort of hap­py mid­dle por­tion of a choco­late ice cream root beer float.

  4. I tried mak­ing this with­out Smith & Cross Rum. Did­n’t turnout near­ly as good. Hey, got an IPA mea­sure­ment for this recipe?

  5. Smith and Cross Rum is very unique. It shines in cock­tails. For the mea­sure­ment on the IPA, the recipe calls for 1 oz. The choice of IPA is up to you. I do recall the bar­back at the Franklin bring­ing up a case of Dog Fish 90 min.

  6. Christi­na was in Dram last night in Brook­lyn whip­ping these up into coupes. I’ve had the drink in Philly before, but it was great being able to have it from her tin. Tasty!!

  8. Is there any rum which would be at the same ( or sim­i­lar ) stan­dards as the Smith & Cross brand. I can’t get it over here ( in Swe­den ). What would you sub­sti­tute it with if you had to go for anoth­er brand ?

  9. I could­n’t see this cock­tail with­out Smith & Cross Rum. If you can get your hands on Havana Club 7yr I would use that. I also enjoy El Dora­do in cock­tails.

  10. Paul here is your answer Kro­nan Swedish Pun­sch. It’s a liqueur so it sweet­er but it tastes very sim­i­lar and it’s from your home town.

  11. After play­ing around with it a cou­ple time, tried a ver­sion with Bran­ca Men­ta and El Dora­do 12. Came out bet­ter than expect­ed!

Leave a Note

Your email address will not be published. Required fields are marked *