Warm Almond and Cognac Cocktail
Adapted from Devon Tarby, co-owner, The Normandie Club, Los Angeles
This may be the most virtuous version of a flip we’ve ever seen. The traditional flip template, more than 300 years old, combines a spirit, fortified wine or beer with sweetener and a whole egg.
Some modern-day flips have come to include cream as well.
Break out your most beautiful mug to hold this drink, which looks a little plain on its own, says Tarby. “A decorative wooden bowl, coffee mug or teacup can give the drink more character, just as tiki mugs do for tropical drinks.”
However, after a festive season full of thick nogs and buttered rums, a lighter version is welcome. Leave it to the wellness epicenter of Los Angeles to supply just the elixir.
Created by Co-owner Devon Tarby for sleek speakeasy The Normandie Club, this cocktail doesn’t contain dairy or eggs. The creamy texture comes instead from steamed almond milk, with rich Demerara syrup for added body, and the finished drink is served soothingly warm.
Almond Orchard
- 4½ ounces almond milk
- 1½ ounces Cognac
- ¼ teaspoon Maraska Maraschino Cherry Liqueur
- ¾ ounce Demerara syrup (recipe below)
Combine ingredients in small saucepan over medium-low heat. Stir frequently until mixture steams, but don’t let simmer. Pour into coffee mug, small wooden bowl or large saké cup.
Simmer 2 parts Demerara sugar with 1 part water. Stir until sugar dissolves.
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