Welcome to Drinking the World; my thoughts on fine libations, special spirits, and fabulous cocktails. My name is Jonathan M. Forester and I'm a food & beverage writer / consultant. Formerly partner in Winterport Winery and Penobscot Bay Brewery from 2007-2009. I'm also in the process of starting up an artisanal, micro-batch distillery specializing in super premium spirits. These will include bourbon, rye, and single malt whiskey, peach, pear, and apple brandy, a variety of aged rum, and gin. The style will be American from the Gilded Age, the last 25 years of the 19th century.
I am going to add to this site as quickly as I can, but I am a bit pressed for time. I have around 200+ pieces already written to post here, as well as hundreds of cocktail recipes. As time permits I will add them to the archives.
If the post is dated prior to December 13, 2008, it was previously published at Slashfood.com / AOL.com.
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Raspberry Flip
By Jonathan M. Forester on Jun 18, 2009 | In Cocktail Revolution, Cocktail Hour (Recipes) | Send feedback »
Last Winter I told you about bartender Lydia Reismueller, since the Spring she and her chef boyfriend have been managing the Four Season Farm in Cape Rosier, Maine. I visit them every now and then and am treated to some fantastic cocktail creations. Here is one of those delicious cocktails.
Raspberry Flip created by Lydia Reismueller
2 oz Old Overholt rye
3/4 oz lemon juice
1/2 oz citrus syrup
Heaping barspoon raspberry preserves
Whole egg
Nutmeg
Add all ingredients to shaker, and pre-shake without ice, then shake hard over ice. Strain into a snifter and grate plenty of fresh nutmeg on top.
