Name: Revolutionary Flip
Total time: 2 min
Cuisine: Cocktail
Ingredients: 45 ml Cognac (brandy); 15 ml Tawny port; 10 ml Brown sugar syrup; 40 ml British bitter ale; 1 fresh Egg (white and yolk)

Revolutionary Flip
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Rémy Martin V.S.O.P. cognac
¹⁄₂ oz	Cockburn's Tawny Eyes Port
¹⁄₃ oz	Demerara/Muscovado/brown sugar syrup (2 sugar to 1 water)
1 ¹⁄₃ oz	British bitter ale
1 fresh	Egg (white & yolk)

Read about cocktail measures and measuring

Garnish: Dust with freshly grated nutmeg

How to make:

SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE without ice and fine strain into chilled glass.

Allergens:

Recipe contains the following allergens:

Tawny port - Sulphur Dioxide/Sulphites
British bitter ale - Cereals containing gluten
Egg (white & yolk) - Eggs

Review:

"Full-bodied" both describes this cocktail and how you'll feel after consuming this very tasty meal of a drink.

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History:

Adapted from a recipe created in 2015 by Markus Olsen at Ziloufs, Islington, London, England.

Markus' original recipe uses equal parts molasses syrup and simple syrup in place of Demerara sugar syrup. It also contained 15ml/ 1/2 oz cream.

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.