This drink comes to us from the blog boozeinprettycups which is run by 2 Australian bartenders, Bill and Dee. This recipe was a collaboration between the two of them for a competition. It was originally named the Seven Year Stone Fruit Flip but despite being a mouthful was never officially renamed. Instead it just became the Seven years flip for short.
Unfortunately there version was created with Havana Club 7 which is impossible to get in America. So instead I substituted Flor de Caña 7 year.
7 Year Flip
1 1/2 ozs Fresh pressed pineapple juice (or bottled cloudy)
2 oz Flor de Caña 7 Year
1 Heaped barspoon apricot jam
1 whole egg
1 Barspoon raw sugar
Dry shake all ingredients for 20-30 seconds to break up egg. Then add ice and shake hard again. Strain into a chilled glass. Garnish with 5 drops of Peychaud’s bitters