Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Today's contributor, Lindsey Kate Reynolds, is a native Texan beginning her M.A. in Southern Studies. She blogs about cocktails at TheGoodetimeGals.com and Tweets @LindseyKateR.
Nog, flip, fizz, grog, shrub, smash.
Besides being vaguely onomatopoeic terms, these are all old-school drinks that used to be quite common in bars more than one hundred years ago. Fallen out of fashion due to the vodka craze of the Cold War cocktail days, today’s spirits renaissance is bringing them back to life with a vengeance.
Though you might not always want to use a dozen eggs and shake drinks for a combined thirty minutes when entertaining, sometimes a special occasion calls for a more luxurious cocktail. Enter the flip.
Regardless of the etymology, today a flip usually means a concoction of spirit, egg, sugar, spice, and the optional presence of cream. I can’t imagine cream ever being a non-option, but there you have it.
When I was challenged to come up with a cocktail recipe inspired by the upcoming Women at Work symposium, I knew I wanted something feminine and strong with a twist.
My muse for The Buttermilk Broad came from my favorite dessert, buttermilk pie. Though deceivingly simple, a well-executed buttermilk pie is not easy to come by. The addition of cinnamon and nutmeg add an autumnal element, and the whole egg makes it decadently silky and frothy.
I hope it’s an appropriate homage to all Southern women, but I’d suggest no more than two or you might find yourself dancing on tables. You’ll find the recipe below:
The Buttermilk Broad
1 whole egg
Shake together yolk only with several ice cubes for thirty seconds. Add rest of ingredients. Shake vigorously for two minutes. Strain into small coupe glass. Garnish with cinnamon and nutmeg.
Read more at the Southern Foodways Alliance's blog
« Previous entryChobani recalls 'swelling,' 'bloating' yogurt