Here’s a digestif cocktail perfect for this month’s Mixology Monday. No, the famed flag-maker Betsy Ross did not create this boozy-based number. I think it’s delicious, nonetheless.
I first came across the Betsy Ross cocktail this afternoon while flipping through my copy of the PDT Cocktail Book. The original recipe is a mixture of Cognac, Ruby Port, and Grand Marnier topped off with Angostura bitters and garnished with some grated nutmeg. The combo intrigued me, but I didn’t have any port.
What I did have on hand was some Madeira. Flips are my drink of choice this time of year, and my favorite recipe of the bunch is the Boston Flip. A beautiful combo showcasing equal parts peppery rye and sweet, nutty Madeira. A whole egg. Lots of grated nutmeg. A lazy bitch’s eggnog if you will.
Being the resident rule breaker that I am, I totally bastardized the recipe and used what fortified wine from Portugal I had on hand. They’re different products, but they’re similar enough and from the same country. How off the mark could I be?
The truth, it wasn’t that off the mark at all. Matter of fact I was pretty pleased with the results. I can’t get enough of Pierre Ferrand Cognac right now. Once I mixed it with some Madeira, a special kind of magic happened. The dried fruit and nut notes worked with the nutmeg. Delicate and smooth.
Betsy Ross and the Flag
- 2 ounces Pierre Ferrand Ambre Cognac
- 3/4 ounce Madeira
- 1/2 ounce Grand Marnier
- 2 dashes Angostura Bitters
- Freshly grated nutmeg, to garnish
Stir ingredients in a mixing glass until chilled. Strain into a chilled cocktail coupe and grate fresh nutmeg on top as garnish.