five points pop-in

1 oz Pierre Ferrand 1840 Cognac
1 oz St. Teresa 1796 Rum
3/4 oz Demerara Syrup
1 Whole Egg

Shake once without ice and once with ice. Strain into a Highball glass containing 2 oz Barney Flats Oatmeal Stout. Garnish with freshly grated nutmeg.

For my second libation at Drink, bartender Will Thompson recommended a style of drink that he has been enjoying a lot called a Pop-in. Pop-ins are an old style of beer cocktail featuring a lightly hopped beer spiked with spirits, amaros, and liqueurs. Will was introduced to this concept at Dead Rabbits in the Five Points neighborhood in Manhattan; Dead Rabbits features a wide variety of 19th century style offerings including a recreation of an old style of cocktail bitters made in that neighborhood that competed with Angostura. The name Dead Rabbits refers to one of the local gangs during the 1850s that was later fictionalized in Scorsese's Gangs of New York.
Will and I bounced spirit ideas around for a while before a split rum and brandy option seemed most appealing. The Pop-in's nutmeg garnish contributed greatly to the aroma. A dry and creamy sip showcased the caramel notes of the stout and rum, and the swallow offered up the Cognac with a pleasant oatmeal stout finish.