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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Sicilian Dragon Egg Nog

Category: Drinks  |  Permalink

Published: Friday, December 21, 2012



Think of the Sicilian Dragon as the sophisticated, slender Southern Italian cousin of classic eggnog.

When we first tasted the drink at Barrelhouse Flat, as research for our annual Best Cocktails roundup, we had a single thought: This is what we want once 'nog season rolls around.

There's no cream in this concoction, and eggnog's traditional companions, bourbon and rum, are swapped for gin and Averna, that caramel-y, Sicilian-made liqueur. There's egg, but here it's shaken whole and left raw, lending the finished drink a silky, indulgent feel.

For your winter drinking pleasure, we've snagged the recipe.


1. Make the honey syrup: In a small saucepan set over medium heat, combine the honey and water. Heat, whisking constantly, until the honey dissolves. Remove the pan from the heat.

2. Make the cocktail: In a cocktail shaker, combine the amaro Averna, gin, ½ tablespoon of the honey syrup (reserve the remainder for additional cocktails), the bitters and the egg. Cover and shake vigorously. Fill the shaker with ice and shake again, vigorously, for 15 seconds. Strain the cocktail into a snifter and top with freshly grated nutmeg. Serve.

It's an excellent opener for a holiday dinner party. Lightly bitter, smooth and gently sweet, it makes an ideal closer, too, especially alongside a plate of festive cookies.

At Barrelhouse Flat, we'd happily sip it with plates from the bar's newly expanded menu--like quinoa with roasted Maitake mushrooms and Brussels sprouts.

A tip when making the drink at home: Use the freshest eggs and shake with purpose; it takes 15 seconds of serious agitation to dilute the mixture to the ideal creamy texture.

It's well worth the workout; this is one holiday drink you'll be happy to raise in salute.

The Barrelhouse Flat, 2624 N. Lincoln Ave.Chicago, IL; 773-857-0421 or barrelhouseflat.com

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