Name of Drink: Hefewiezen Flip
Bartender: Matt Tanner    
Name of Bar: Anvil Bar and Refuge in Houston, TX
Favorite way to enjoy bourbon: Neat with a beer back



Matt Tanner loves Buffalo Trace bourbon. At the end of a long, hard bartending shift at Anvil in Houston, you might find him saddled up to the other side of the bar, sipping a shot and a crisp cold beer. Like most Southern gentlemen, Tanner knows that these two culprits go hand-in-hand. In his fun take on the classic flip cocktail, he brings these two ingredients together in an entirely new way.

The Hefeweizen Flip
1½ oz. Buffalo Trace Bourbon
¾ oz. turbinado syrup (2:1 ratio sugar to water)
½ oz. lemon juice
3 oz. Hefeweizen beer
Whole Egg
Nutmeg

Combine all ingredients, except nutmeg, in a shaker. Shake hard for a full minute without ice. Open shaker, add ice, and shake for another minute. Strain into a Collins glass without ice and garnish with fresh grated nutmeg.

Fun Bartending Fact: Many classic and contemporary cocktails call for either egg whites or a whole egg. When using either, it’s common to preform a “dry shake.” The dry shake simply means shaking without ice. This helps emulsify the egg and thoroughly combine it with the other ingredients in the shaker. Make sure to shake long and hard. Then, combining it with ice for a second, hard shake acts to chill the drink. Your result, if done correctly, will produce a beautiful, thick foam at the top of the drink.