At home, Cocktail, In Memoriam

The Hot Cross

After New Zealand Butter turned up in the mystery boxes for the Ready, Steady, Shake competition in Queenstown, I’ve been thinking about how I’d put it to use in a cocktail. This morning, eating Hot Cross Buns for breakfast, I came up with this variation on Jerry Thomas’s Hot Flip.

The Hot Cross

In a heated bar glass dissolve one teaspoon of sugar in a little hot water. Add a small knob of butter, a pinch of cinnamon, nutmeg and allspice & the yolk of one egg. You could shake this, but I had more luck combining it using a barspoon as a whisk.

To this mixture add 45mls Alexander Grappa Moscato, 15mls Pedro Ximenez Sherry and 30mls boiling water. Shake thoroughly, serve in a flip glass. I’ve garnished mine with a cinnamon cross, a crown of thorns might be appropriate as well.

The Grappa is for the Romans, putting Jesus on the Cross, and then taking his message around the world from the seat of the Vatican, The PX is for the Inquisition, and because no one expects it,, the Egg because that is what easter is about these days and a bunny would have only left hair in the glass.

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