Negroni flip
Cocktails
We don't list this drink on the menu -- it requires a serious amount of shaking, and that makes it tough to make in a rush -- but we're crazy about it. A note on egg technique: many bartenders like to "dry-shake" egg cocktails, meaning that they shake the liquid ingredients (with the spring from a Hawthorne strainer dropped into the shaker, ideally) without ice first, and then they shake the drink a second time with ice. Niah prefers an alternative method: to shake just once, ingredients AND ice, and to shake as hard and as long as he can. He finds that he gets a better result that way, in terms of texture, flavor, and dilution. But feel free to try both techniques, and see what you prefer. <br /> <br />To make what is called "rich" simple syrup, combine 2 parts sugar and 1 part water in a small saucepan. Bring to a simmer, and cook, stirring regularly, until the sugar is fully dissolved, about 3 minutes. Remove from the heat, and chill thoroughly before using.
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