Short, cool days make me crave short, strong drinks, like the Brandy Flip. It also helps that I’m researching this particular libation for my March Avenue magazine column, so I decided to make one in the name of journalistic inquiry.
The nutmeg makes a pretty and fragrant garnish on a brandy flip.
This drink could be mistaken for eggnog, what with the booze and cream and sugar and egg. And it is rather like a single serving of nog, but it exclusively uses brandy (or even better, cognac) rather than bourbon or rum. And though some brandy flip recipes omit the egg, let’s be honest — do you really want to shake a whole egg (including the yolk!) into your cocktail without a dairy buffer? Adding cream or milk smooths out the drink.
The end result is a strong fireside sip with all the charm of eggnog, but without its baggage (mainly, the name). In a word, you’ll flip for it. (Sorry.)
I prefer cognac in my brandy flip.
- 1-1/2 oz Remy Martin VSOP cognac
- 1/3 oz simple syrup
- 1/3 oz cream (I used 2% milk = fewer calories)
- 1 fresh whole egg
- Nutmeg ganish
Vigorously shake all ingredients with ice then double strain into a chilled martini glass. Sprinkle nutmeg on top for garnish.
I’m off to Fernie Alpine Resort for some spring skiing this weekend. I’m looking forward to a huge base of snow, a couple of (hopefully) bluebird days and at least one run off of Polar Peak. Then I’ll head over to the Griz Bar for some apres-ski drinks including a Griz Bar Caesar.
What’s better than apres ski? A Griz Bar Caesar on an outdoor patio on a sunny afternoon apres ski.
Two years ago I searched the town for the best apres-ski cocktail. What I discovered is that most skiers drink jugs of Kokanee after a day on the slopes, but the lucky few who find themselves seated at a vinyl booth inside the Griz Bar can quench their thirst — and a desire for a cocktail with some kick — by ordering the Caesar. It’s also the best choice during Griz Days, Fernie’s annual festival that’s on this weekend in honour of the mountain man (Griz) responsible for firing a cannon into the clouds and causing the town’s epic snowfalls. Cheers to Griz, Griz Days and the Griz Bar Caesar!
Griz Bar Caesar
- 1 oz vodka
- 1 dash Worcestershire sauce
- 2 dashes Tabasco sauce (or to taste)
- Clamato juice
- Celery salt
- Pepperoncini pepper
Rim a high ball glass with celery salt. Fill with ice then add vodka, Worcestershire and Tabasco. Top with Clamato, stir and garnish with a pepperoncini pepper.
— Recipe courtesy Griz Bar
This week has been all about Jasper, so why not end the week with a warm apres ski cocktail from the Emerald Lounge at the Jasper Park Lodge? I gratefully sipped this drink next to a roaring fire after a morning ski at Marmot Basin and an afternoon snowshoe at Pyramid Lake. It helped thaw my toes and fill my cheeks with that rosy apres glow. Here’s to more winter family adventures followed by warm sips next to a fireplace!
This warm apres ski cocktail will bring a rosy glow to your cheeks.
The Great Hall Classic
1-1/2 oz Captain Morgan Spiced Rum
1 oz espresso (or really strong coffee)
Sugar, to taste
Build drink in a coffee mug and top with steamed milk. Add sugar to taste.
— Recipe courtesy Emerald Lounge at the Jasper Park Lodge