The Breakfast Flip

I first had this drink at a place in downtown OKC called Ludivine. Ludivine is a nice little farm-to-table restaurant that also does some mighty fine craft cocktails. This drink was so good I had to try my hand at making it at home.

A Flip by itself is a classic drink made with a whole raw egg, red sherry, and simple syrup. It’s creamy, with a little bit of spice – kind of a desert drink almost. Ludivine has created this ingenious breakfast version, and I’ll admit that it does hit the spot on Saturday mornings!

- 1 1/2 oz Bacon Whiskey
(see my recipe)
- 1 oz Gran Marnier
- 1/2 oz Maple Syrup
- 1 whole, raw egg
- 3-4 drops of curry tincture

Thoroughly beat the four ingredients in the bottom of a cocktail shaker w/o ice until the egg is well mixed in. Add ice and shake twice as hard and twice as long as you would for a margarita. If your hand doesn’t freeze to the side of the shaker, you aren’t trying hard enough! Strain into a chilled glass and garnish with a slice of bacon or cooked bacon lardon.


It’s got everything you need – bacon, eggs, oranges, syrup, and of course, booze. It’s not just part of a balanced breakfast; it IS the balanced breakfast! Just be sure to thoroughly shake this drink to fully emulsify the egg.

I recommend trying one to start the weekend or swinging by Ludivine for the original. For a twist, try replacing the Gran Marnier with Calvados, and maybe add an additional 1/4 oz of maple syrup if you like your drinks sweeter. The curry tincture is optional, but it does add a nice hint of spice.

Drink Up! Doctor’s Orders.
-The Drink Doctor


Filed under Adventurous Cocktails

Update on the Verbena: How To

I wrote about the Verbena after a trip to Las Vegas last summer after staying at the Cosmopolitan and visiting The Chandelier bar.

The Verbena is a yuzu/ginger/tequila cocktail, served on the rocks with a Szechuan Button garnish. The button is really a tiny yellow flower about half the size of a thimble that you chew, and it ignites your tastebuds and gives you crazy tingly feelings in your mouth while you enjoy the tart, spicy drink.

I went home and came up with my best version of the Verbena to share with friends, using the standard margarita proportions and replacing a few items.

- 1 1/2 oz silver tequila
- 1 oz Domain de Canton ginger liqueur
- 3/4 oz lemon or yuzu juice
- 1/4 oz simple syrup
- 1 or 2 Szechuan Buttons

Fill a rocks glass with ice and pour that ice into a mixing glass with all of the liquid ingredients. Shake vigorously and pour ice and cocktail back into the rocks glass. Garnish with 1-2 buttons.


To enjoy this drink, I like to chew the flower until I can feel its effects, then swallow the flower and start sipping. The flower tastes bitter and grassy on its own, but the effects are more potent if you can stand to wait a bit before taking your first drink.

Choice of tequila is up to you, but it should probably be a silver of decent quality, since that has the lightest taste that won’t overpower the ginger. I like Milagros, Kah, Espolon, or Hornitos.

Getting the flowers is a little tricky. We are going to grow some in our garden this spring, but in the meantime, Marx Foods online will ship them to your house overnight packed with ice. They’re a little pricy, but worth it every once in a while.

Drink up! Doctor’s orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Travel

Caffe Martinez

Coffee is an excellent ingredient in modern cocktails. I think that modern cocktails are no longer tied to sweetness in the way that cocktails in the last few decades may have been.

Cocktails today can be bitter, herbal, tart, smoky, or even savory. Coffee by itself can be quite bitter, so it works nicely into the arsenal of today’s bartender.

I created this drink as a play on the classic cocktail, The Martinez, using coffee.

- 2 oz strong coffee
- 1 1/2 oz London dry gin
- 3/4 oz sweet vermouth
- 1/4 oz maraschino liqueur
- dash of absinthe
- maraschino cherry

Stir the coffee, gin, vermouth, and maraschino liqueur with ice. Coat a chilled cocktail glass with an absinthe rinse and discard extra absinthe. Strain mixture into coated glass and garnish with a cherry, if desired.


When using coffee in a chilled cocktail, there are a few keys to making the cocktail come out best:

1) Make strong coffee. The drink will naturally water down as it’s stirred or shaken, and you don’t want the coffee flavor to be weakened and lost in the other ingredients.

2) Cold-brew the coffee. Cold-brewing prevents the coffee from going sour, as hot coffee can once it cools to room temperature. It also prevents excessive ice melt from using coffee that isn’t fully cooled.

To cold brew, mix the grounds with cool, filtered water in a French press and allow it to sit for 1-4 hours before straining. French presses work best because the coffee’s oils aren’t removed by filtration.

3) Use good quality grounds. There’s a saying that high quality spirits make better cocktails. The same is true for selection of coffee.

Drink Up! Doctor’s orders.
-The Drink Doctor

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Filed under Adventurous Cocktails, Intermediate Cocktails

Arts District Cocktail


This drink really hit the spot last night. The bite from the Cynar and a little grapefruit peel were perfect!

Originally posted on swizzzlestick:

A cold Wednesday night. I came back late today, a simple but elegant and warming drink like the Arts District Cocktail by Leo Rivas, Seven Grand Whiskey Bar in Los Angeles, is the right one for today.


2 ounces Rye Whiskey

1/2 ounce Cynar

1/4 ounce Bénedictine

Grapefruit Peel


Stir and strain into a chilled cocktail glass. Garnish with a grapefruit peel.

100_6716 (Large)

100_6720 (Large)

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Made this last night for friends. I think this is going to be a solid go-to this year at our house, once the weather warms up!

Originally posted on swizzzlestick:

The Velpar created by Adam Bryan, Austin Texas, is a wonderful after midnight drink. The absinthe vitalizes you if you want to keep going on for a few hours! St. Germain Elderflower liqueur sweetens this drink nicely, but not too much. I am quite sure Ernest Hemingway would have liked this drink.


2 oz. White Rum, 1 oz. Lemon Juice, 1/2 oz. St. Germain Elderflower Liqueur, 1/2 oz. Absinthe

Garnish: Lemon Twist and skewered Cherry


 Shake the ingredients with ice and strain into a cocktail coupe. Garnish with lemon twist and cherry.


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Earl Grey Mar-tea-ni

I received another drink request from one of my friends who likes to use “cute” aliases:

Drink Doctor,

Loved your post about sprucing up coffee. I’m more of a tea lady myself. Anything worth doing with a piping hot cuppa tea?

Practically Perfect,
Miss Poppins.

Well, Ms. Poppins (if that even is your real name), I would let that cuppa tea cool to room temperature and use it in this drink:

- 1 1/2 oz strong, cold Earl Grey tea
- 2 oz gin
- 3/4 oz lemon juice
- 1/2 oz simple syrup
- 1/2 egg white
- twist of lemon peel for garnish

Combine the first five ingredients in a cocktail shaker and shake well. Strain into a martini glass and garnish with the twist of lemon.


I chose to brew the tea cold, by placing 3 bags of tea in 2 cups of cold, filtered water in a small pitcher and letting it sit for a couple hours. You can probably just fix a strong cup of tea and let it cool to room temperature as well.

Choosing a higher quality, fresher Earl Grey may yield better, more potent flavor than a generic brand or some tea bags that have been sitting in the pantry for ages.

For gin, I used Booker’s. A London dry like Booker’s is probably best for this recipe. An Old Tom gin like Hayman’s might also do well, but will likely produce a sweeter cocktail.

No doubt, this drink will take the edge off of watching a couple of lousy kids all day, while tasting much better than Brimstone and Treacle. After three of them, you’ll probably have trouble saying Supercalifragiwhatever, but by then, you probably won’t care much either.

Drink up! Doctor’s Orders.
-The Drink Doctor


Filed under Adventurous Cocktails, Uncategorized

Bacon-Infused Bourbon

On travel for work, I came across a pretty swell bar in San Antonio called the Esquire Tavern. They had a drink called the Stinky Pig – a bacon bourbon Manhattan. After trying it, I knew I wanted to make my own bacon bourbon.

I found quite a few variations on bacon bourbon recipes, but this one is my favorite. I don’t even remember where I found it, but I like it because it’s easy, it doesn’t waste the delicious, crunchy bacon, and it uses an ingredient I often throw out: the bacon grease.

To make my bacon-infused bourbon:

1. Cook up a few strips of bacon for every jar of bourbon to be infused, assuming jars hold around a third of a fifth of bourbon. (You’re looking for about an ounce of grease to use per 250 mL of bourbon in a jar.)

2. Once the bacon is cooked, set aside and cool the grease.

3. Add ~1 oz of grease to 250 mL of bourbon in a jar (any subtle niceties that you appreciate in a $30 or more bottle of bourbon are lost here, so I typically use my Old Crow for this one).

4. Put the lid on the jar and shake to incorporate the grease into the bourbon. I know… “Gross.” Trust me, it will be worth it. The mixture will want to separate quite a bit here, but that is expected.

5. Every hour for the next four hours, shake it again to mix the ingredients.

6. Place it in the freezer.

7. Leave the infusion in the freezer overnight, then remove and scoop out as much bacon grease with a spoon as possible.

8. Line a funnel with a coffee filter and slowly pour the bourbon through the filter funnel into a clean storage bottle.

9. Store your bacon bourbon in the fridge for up to 3-4 weeks.

I recommend making a large batch this year, bottling some for Christmas presents and keeping a little for yourself.

Drink up! Doctor’s Orders.
-The Drink Doctor


Filed under Ingredients, Techniques