A spin on the old drink category of the flip — which involves the use of a whole egg — the Fade to Black illustrates the potential versatility of cocktails using beer. Rich, dessertlike and potent, this is that rare beast: an after-dinner beer cocktail. Using raw egg has become a common practice in cocktail bars over the past decade. There is no good substitute for the texture and flavor that a raw egg lends, so readers who fear contamination may want to refrain.
Ingredients
- 1 ounce mezcal, preferably Del Maguey Vida
- 1 ounce Ramazzotti amaro
- ¼ ounce navy strength Jamaican rum, preferably Smith & Cross
- ½ ounce agave syrup
- 1 egg
- Pinch of salt
- 2 dashes Bittermens mole bitters
- 2 ounces Negra Modelo beer
1 drink
Preparation
- In a cocktail shaker, combine all ingredients except the beer, and shake until integrated, about 30 seconds. Fill three-quarters full with ice and shake for another 30 seconds. Strain into an 8-ounce highball glass with no ice. Top with the beer. Stir briefly with a bar spoon to integrate ingredients.
Dining and Cooking