Festivus for the Rest of Us Cocktail/ Photo by Tom Arena
Courtesy Jessica Everett, Managing Partner, and Suzanne Navarro, Operating Partner at Esters Fair Prospect, Maui, HI.
Think of this as a very grown-up play on cookies and milk, with a tropical twist. It takes inspiration from the original rum flip. Everett explains that it’s “a kind of precursor to eggnog, which was often made with a dark ale, rum, sugar, (sometimes) Sherry and a whole egg, all heated by a red-hot poker and served in some of America’s first taverns.” This version is served cold and tastes like gingerbread or a holiday applesauce cake, Everett says.
How To Make a Festivus for the Rest of Us
Combine first four ingredients without ice and dry-shake until foamy.
Add ice and shake briefly with ice until cold.
Strain into a Collins glass over fresh ice (Everett uses pebble ice).
Top up with 1 ounce porter.
Garnish with a gingerbread cookie.
This article originally appeared in the December 2022 issue of Wine Enthusiast magazine. Click here to subscribe today!