Ardbeg Balanced Cocktail Competition


The Argyll Flip

By Chris Burmeister – San Diego, California


  • 1 oz. Ardbeg 10 Year
  • 0.75 oz. Zaya 12 Year Aged Rum
  • 0.75 oz. Masala Syrup
  • 1 whole egg
  • 3 dashes Fee Brothers Aztec Chocolate Bitters
  • 2 dashes Cherry Heering (from a Japanese Dasher Bottle)
  • 0.25 tsp. ground cinnamon **Garnish


Combine all liquid ingredients in large tin bottom. Add whole egg to smaller top tin, combine tins, and dry shake vigorously until emulsified. Add ice to tins, and repeat. Double strain into a chilled 5.5 oz. coupe glass and garnish with ground cinnamon. Swirl with a stirrer straw and enjoy.

** To prepare Masala Syrup, toast 12 Green Cardamom Pods, 0.5 tsp. Black Peppercorn, 0.5 tsp. Coriander Seeds, and 1 Cinnamon Stick in the oven on 350 degrees for 5 minutes. Combine all toasted ingredients on stove with a 1;1 Simple Syrup and add 1 tsp. Vanilla Extract and 3 Tbs. chopped fresh Ginger. Simmer on low for 10 minutes, let cool, and strain out all solids and bottle.

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