EDIBLE COMMUNITIES' 2015 EDDY AWARDS

Drink Recipe
CRITICS’ CHOICE WINNER
Edible Cleveland

Krampus Flip

Krampus Flip

Recipe by Jon Benedict | Illustration by Danielle Schroeder

What the Judges Say

The original artwork and playful tone of this piece make it fun, accessible and memorable. I'm likely not only to try the recipe, but to rip out this page and save it in my bar so I can make it year after year.
With a nod to the creativity of the layout and presentation of the recipe, Krampus Flip is quirky and different. Although brief, the intro details both the origins and the reasoning behind the creator's twists well. Whereas one might argue that this recipe feature functions as a storyboard rather than a finished article, I would state that it fulfills all of the criteria for being complete, and I laud its creativity and its submission to the EDDYs.

Santa Claus may bring the toys to the good kids, but in Austrian Christmas tales, the naughty list gets a visit from Krampus, the horrible demon who terrorizes badly behaving boys and girls. If you can't be nice, maybe you can keep Krampus away with this dark take on a flip, a classic cocktail that incorporates egg for a decadent rich flavor. (Makes 2 cocktails).

Ingredients

  • 3 ounces stout (try Blackout Stout from Great Lakes Brewery)
  • 3 ounces dark rum
  • 1 ounce cinnamon simple syrup*
  • 2 whole eggs

FOR CINNAMON SIMPLE SYRUP
(makes about 1 cup)

  • 1 cup water
  • 1 cup dark brown sugar
  • 2 cinnamon sticks

Instructions

  1. For the cinnamon simple syrup: Place water, dark brown sugar and cinnamon sticks in a small saucepan. Heat over medium while stirring until the sugar dissolves. Remove from heat cover saucepan and let sit for at least an hour to infuse then remove cinnamon sticks and cool.
  2. In a cocktail shaker, add the stout, rum and simple syrup.
  3. Gently stir for 30 seconds to decarbonate the beer.
  4. Add the eggs.
  5. "Dry shake" for a full minute
  6. Add ice.
  7. Shake for another 45 seconds.
  8. Pour into two chilled martini glasses

This story was originally published in the Winter 2014/15 issue of Edible Cleveland.

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