Flipping for the Farmhouse Velvet

We feature flips in print in this month’s BevRAGE, and one recipe was not enough since it is a beverage made for holiday toasting. Thus, we asked Chris Gianaras of 4th & Swift in Atlanta to whip one up (whip, get it?) for us. There was only one problem—he didn’t have a name for it.

However, the mixologist had his inspiration down: “I wanted to create a drink that could stand on its own as a dessert without being cloyingly sweet. A flip is a very old fashioned type of drink that requires a whole egg. The use of the aromatic bitters provides a pleasing bitterness that balances out the sweetness of the other components. The Nux Alpina adds a nutty layer of fall spice, and the egg gives the drink body as well as silky texture,” he explained.

For a name, we turned to the power of social media and asked Facebook fans to help Chris out with a name. The winner was “Farmhouse Velvet” from Jody Kaufman of Atlanta, Georgia.

“The egg, the cream, cranberry-sage syrup and even the Nux Alpina seem like farm house ingredients. The velvet comes from the creamy consistency,” Jody explains.

So here it is—get ready to flip.