Pour stout into rocks glass. Dry shake rye with egg white, add crushed ice, then hard shake about 45 seconds.
Float honey ginger egg foam over a bar spoon slowly at first with a quick drop to form the middle layer.
Drop chickory bitters onto the top of the drink, in a star or hex or triangle if you like, but NEVER a smiley face.
The final beverage should look like it goes from black as the abyss on bottom and billowy white clouds atop with luscious brownish bubbly layers in between.Very rich and light, dessert like and somewhat sweet.
To make the honey-ginger Rye, take 10 oz by weight of honey with 50-65 grams thin sliced ginger and infuse with 16 oz rye for at least 4 hours, but up to 24.
I made this after i read about the early colonial 'flip' that used whole eggs, high gravity ale and varied spices from publican to publican, but always cooked with a fire poker and flipped between two heavy mugs and fortified with a spirit. Also oft served with a chunk of bread in it to be nutritive as well as cure what ailed you. I wanted a more modern approach and and something a little more quenching and less burnt and gross. Here you go....now go invent your own!
directly inspired by article from zymurgy, spring-summer 2011