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Holiday Cocktail Recipe

Behind the bar in the On the Rocks Lounge, The Pointe Restaurant’s Maitre d’, Andre McGillivray, has been concocting warming drinks to ease the Inn’s guests through the chilly days of winter. For the holidays, he’s prepared a special list of eggnogs and festive cocktails, including this sweetly spiced Trinidad & Tobago Flip. “Pouring rain, stormy weather, it’s a bone warmer, no doubt,” he says. “Restorative is my favourite word.” Just one sip, and you’ll be transported to the islands...

RECIPE: Trinidad & Tobago Flip

1 1/2 oz (45 mL) house-spiced rye whisky (or a commercial brand like Spicebox)
3/4 oz (22 mL) Angostura bitters
3/4 oz (22 mL) organic blue agave syrup
1 whole organic egg

Place all ingredients in a cocktail shaker, without ice, and shake vigorously for about 10 seconds until foamy. (This is known as a “dry shake.”) Add ice, and shake again for 10 seconds to chill and dilute the drink. Double-strain into a small rocks (Old Fashioned) glass without ice. Garnish by finely grating an espresso bean on top of the drink. Serves one.
 

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