“Cocktail College” is brought to you by tequila Don Julio. Don Julio González followed his heart over his head. He loved his land, agave, and community — basically, every choice he made was for exceptional tequila, something I know you can appreciate, “Cocktail College” listener. He did it por amor, and this is how people from Mexico basically live every single day. Hecho en México, loved everywhere, head to www.donjulio.com/tequila-drinks for a list of cocktails to create with Don Julio’s expressions. Made with love in every drop.
Here at “Cocktail College,” when we’re not embarking on historical deep dives or waxing lyrical about Martinis, we often find ourselves discussing the modern cocktail renaissance, the players involved in it, the essential bars, and the storied drinks created in that era. Typically those conversations revolve around New York, the U.S., and, to a lesser extent, our friends across the pond in London. Today, we’ll be doing much of the same, but only after boarding one of the longest metaphorical and theoretical flights. We’re touching down in Melbourne, Australia, to discuss one of the weirdest, most interesting modern classics devised this century.
On this episode of “Cocktail College,” we’re joined by former bartender Chris Hysted-Adams to discuss the Death Flip. The drink debuted on the menu at the Black Pearl in 2010, and the ingredients list reads like a concoction that simply should not work — but it does! Tune in for more.
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Chris Hysted-Adams’ Death Flip Recipe
Ingredients
1 ounce blanco tequila
½ ounce Jägermeister
½ ounce Yellow Chartreuse
¼ ounce vanilla simple syrup
1 whole egg
Garnish: grated nutmeg
Directions
Add all ingredients to a shaking tin with one ice cube.
Dry shake until all ingredients are incorporated.
Fill with ice and shake until chilled.
Fine strain into a chilled Coupette glass.
Garnish with grated nutmeg.
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The article The Cocktail College Podcast: The Death Flip appeared first on VinePair.