This drink is a flip, containing a whole egg, as opposed to a sour, which only contains egg whites.
For a fizz or a flip, a dry shake is required first. All that means is the ingredients, including the egg, are put into the glass and it’s shaked without ice. This enables emulsification before ice is added, and will give you that nice fluffy top for the drink.
After the ingredients are mixed, ice is added and it’s re-shaken, to chill the cocktail and to start a bit of dilution. I’m convinced that dilution is essential to a good cocktail, and I almost always serve drinks with a big ice cube now. I like tasting how the drink changes as it dilutes.
If you’re nervous about drinking a raw egg (I’m not), you can use pasteurized eggs. Or you can coddle the egg at home by dipping it into boiling water for 45 seconds.
This is the first time I’ve made a cocktail containing beer. I’d say pumpkin ale is probably my least favorite type of beer, but it makes a difference in this drink. The first time I made it, I used Fruit Crate Pumpkin Ale. The second time, I used The Bruery Autumn Maple (made with yams instead of pumpkin). While I liked Autumn Maple much better on its own, the Fruit Crate is better in the drink. It’s quite a bit more bitter, which works better with the egg, I think.
The drink is kind of like an egg nog… but better. Because it contains booze.
- The Great Pumpkin (Portland Craft Cocktails)
