A rich, yet bittersweet Flip/egg nog riff with some orange zest and chocolate notes to complement ☕️🍫🍊🎅🏼 The rich flavors of vanilla and baking spice in the bourbon and molasses/brown sugar in the aged rum lay a steady foundation that is supplemented by the bittersweet notes of the Sicilian Amaro and the coffee liqueur. The splashes of orange and chocolate liqueur lend complementary flavors that echo the orange peel, cocoa, and cinnamon notes in the Amaro and help bring depth to the coffee. The heavy cream and egg bring a rich and creamy texture. Tastes like a delicious milkshake 1 oz Bourbon (bottled in bond offers more concentrated flavor) .5 oz Blended Aged Rum (Diplomatico Reserva Exclusiva or El Dorado 12 yr would be good choices) .5 oz Sicilian Amaro (Amaro Dell’Etna is delicious; Averna would make a good sub) .25 oz Coffee Liqueur (St George Nola, Mr Black, etc) .25 oz Orange Liqueur (a Cognac-based version like Grand Marnier offers a bit more richness than Cointreau, but either work) .25 oz Creme de Cacao (Tempus Fugit) 1 oz Heavy Cream 1 whole egg Dry shake (no ice) for 15 seconds to emulsify the egg and cream; add ice and shake another 15 seconds to chill and fully incorporate all ingredients; strain into a chilled coupe. Garnish with freshly grated nutmeg and cinnamon PS: taking a holiday break for awhile. I’ll return in 2021. Hope everyone has a safe and relaxing holiday season. #nogseason