How To Make A Raspberry & Hazelnut Flip

Hi there. My name's James again from 64th & Social. I'm going to show you how to make a contemporary twist bourbon classic.

Folks generally tend to use the whole egg or just the yolk of an egg.and what the egg white does.when you shake it, the protein in the egg white just foams up and gives the drink a bit of texture, like creamy top on the head. And the yolk adds a bit of iron and a bit of flavor to the drink, gives it a little bit more body. I'm going to use 20 mills of raspberry puree.

10 mills of Frangelico, it's a hazelnut liqueur, a shot of lemon juice, just adds a citrus element, about a half a lemon's worth, and maybe 15 mills of gomme just to help balance the drink out.

Going to put a couple dashes of angustura bitters, again just to give the drink just a little bit more body. There's a lot going in there. And 40 mills of Woodford Dessert Bourbon.

What I'm going to do just now is I'm going to shake it without ice.just to help the egg white bind and foam up, just to get that great texture. I'm just going to double strain it, just to get rid of any shards of ice and any fruit that might be in there. Beautiful color.

For garnish, I'm just going to twist a little lemon on top of it, just to give the drink a little bit more aroma.going to toss that away. And that is how you make a raspberry and hazelnut slip.