Grünauer’s Amontillado Flip got a lot of photo play in my winter cocktail piece in the Kansas City Star (Spirits of the Season) this week, but I realized only later that I’d given it short shrift in the article itself. That’s a shame, because it’s incredibly good.
Scott Beskow created the drink, which is at once nutty and sweet, spicy and dry, fresh and rich. How did he do it? Beskow says he was toying with chai syrup in the kitchen about the same time he revisited Robert Vermeire’s Cocktails: How to Mix Them.
He swapped the cream sherry in Vermeire’s flip for amontillado, worked in his chai syrup and garnished it with orange zest.
“I like seeing things used in the kitchen and making drinks with them,” Beskow says. “The nutmeg on top is visual, but the orange makes sense, there’s more of that in the aroma.” Continue Reading