Archive | December 16, 2011

The Ruby Flip from Adam Elmegirab

1.25 oz Buffalo Trace Bourbon
1.25 oz Ruby Port
3 Dashes Dr. Heather Duncan’s Christmas Bitters
1 Whole egg
1 tsp Vanilla Syrup (see below)

Add all ingredients to mixing glass and dry shake (no ice) for five seconds
Fill with cubed ice and shake for a further 10 seconds
Strain into a goblet
Garnish with a grating of fresh nutmeg

Featured Glassware:  Bernadotte Claret by Villeroy & Boch

 

* * *

“I have perfumed my bed with myrrh, aloes, and cinnamon.
Come, let us take our fill of love until the morning: let us solace ourselves with loves.”

- Proverbs 7:17-18

 

Even the Bible knows that spices get our lustful juices flowing – the above quote is only just one such example from the good book.   But what is it about roots, barks, pods, and seeds that produces aphrodisiac results?  The effect is the result of an inseparable one-two punch of smell and taste.  “Smell is the only sense that connects directly to [the] brain’s limbic system – the centre of taste, emotion, and memory,” write perfumer Mandy Aftel and chef Daniel Patterson in their book, Aroma.  We associate cinnamon, cloves, ginger, and allspice with the holidays – of cookies and of hot cider – and then there’s the old trick of simmering mulling spices on the stove if you’re trying to sell a house – the aroma awakening primal responses in potential buyers and leaving indelible marks on their psyches. Read More…