It’s less than a week until Thanksgiving, people, which means it’s time to start gearing up for holiday parties. Are you guys flipping out? Because I am planning to flip out. Hosting a holiday party for friends and family with quality cocktails on the menu can be a tough feat to pull off. I certainly learned my lesson last year when I volunteered to make a proper boozy egg nog with whipped eggs whites and all. Let me tell you… never again. Even with my trusty all-in-one immersion blender/egg white frother/home defense weapon, it was impossible to keep a mixture of cream, eggs, sugar, and booze warm and frothy all night. If only I had known about flips back then. The flavor and texture is not exactly like egg nog, but it’s close enough that flips are a worthy shortcut. That said, not all flips are created equal.
A tale of two flips: there are two schools of thought concerning flips. One way is the old school mix of eggs, spirit, sweetener, and (very optional) citrus and soda. Which is more akin to egg nog, especially without the citrus and soda. Then there’s the stuff that sailors used to drink, a mix of spirits, sweetener and beer. That’s the old, old school method, so old that it ranks up there with grog, rock and rye (low and slow, baby!), and colonial-era punches in its historical street cred. And there’s the question of serving temperature, hot or cold? Egg flips are traditionally served cold but can be served warm–though I can’t say that I recommend it, unless you don’t mind the occasional scrambled egg in your cocktail–and beer flips are almost exclusively served warm.
Where can you get a good flip in this city? Continue reading
The info sheet handed out at Hogo’s media preview reads, “Hogo is part of a project called Temporary Works that hopes to bring new late-night dining options to Washington, D.C. by giving talented chefs a platform to cook bar food with their own twists. Located inside Hogo, Temporary Works has a dine-in kitchen that will be helmed by a cast of rotating chefs from Washington, D.C. and other nearby cities.” If you read recent City Paper coverage you might be asking, “would they really open a bar knowing that it would have to close in a year?” Your answer is thus completely out in the open, proudly announcing itself with the name Temporary Works. Hell, that’s even the name that appeared on the ABRA notice.
This cannot in any way be an impartial report. Regular readers of this site — especially the weekend posts — might by now have the idea that the Social Chair and I spend a lot of time at the Passenger, two doors north of Hogo. It should thus come as little surprise that we’ve come to be friends with brothers Tom and Derek Brown (and in the interest of the fullest disclosure possible, we have known their landlords and partners the Rupperts for even longer than we have known the Browns). We first met Tom in the company of the Rupperts after a “garage sale” at the Warehouse Theater, in the Passenger’s early days. Presented with the horrible beach cocktail book we’d bought at the sale, he admitted that what he really wanted to open was a rum bar with tiki drinks. Several years and uncounted Tiki Tuesdays later, he has realized that dream with Hogo. Not only have we known the new bar was coming, though, we helped paint the place and move the furniture.