A rich, comforting bittersweet Flip/Egg Nog riff from excellent Chicago bar Lost Lake’s Jinglebell Square Holiday menu ☕️ The bittersweet coffee flavors in the coffee syrup and cold brew work nicely with the caramelized sugar notes in the cognac and the molasses and tropical fruit notes in the blend of rums. The Sicilian Amaro boosts the bittersweet notes of the coffee while adding some spice while the Orgeat adds notes of almond and a hint of vanilla and the egg lends richness and a smooth mouthfeel 1 oz Cognac (VSOP is best; Dudognon, Pierre Ferrand 1840, etc) .5 oz Jamaican Dark Rum (Coruba is my favorite, Myers works in a pinch) .5 oz Jamaican Pot-Still Overproof Rum (Smith & Cross is great) .25 oz Averna (Sicilian Amaro with mild bittersweet notes, some citrus peel) .25 oz Cold Brew Coffee .25 oz Coffee Demerara Syrup (mix equal volumes coffee/cold brew and unrefined sugar of choice; stir until dissolved) .25 oz Orgeat (Almond and orange flower water syrup; Small Hand Foods) 2 dashes Walnut or Pecan Bitters (El Guapo, Miracle Mile, Fee Brothers, etc) 1 whole egg Dry shake (without ice) for 15 seconds; add ice and shake an additional 10-15 seconds before straining into a chilled coupe. Garnish with freshly ground coffee bean #itsthefreakinweekendbaby