The Angostura Flip: A Cocktail Recipe That Lets Bitters Shine

Welcome to A Drink You Can Actually Make, Eater's first ever recipe series dedicated to simple cocktails from new bars across the country.

Now that Top Chef alum James Rigato's hotly anticipated Detroit restaurant Mabel Gray has been up and running for a minute, libation lord Paul Fradeneck is getting creative behind the bar. Below, Fradeneck offers a rich, winter-friendly fireside sipper based on the flavor of Angostura bitters. Per Fradeneck, "We wanted to feature an eggnog style cocktail, and I love the complex combination of herbs and spices. The flavor of Angostura is unmistakable. It's also a way to introduce people to an ingredient that they know by name and sight, but few people are aware what Angostura really is and how it can be used, other than a couple of drops in a Manhattan or Old Fashioned." His recipe, below:

Angostura Flip
Makes 1

1 ounce Angostura bitters
1 ounce high-proof rye whiskey, such as Rittenhouse Rye
1 ounce cream
½ ounce demerara simple syrup
1 whole egg
cinnamon, for garnish

Combine first five ingredients in a cocktail shaker and dry shake for about 20 seconds. Add ice and shake again. Double strain into a tall glass and garnish with fresh grated cinnamon.

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