Serve in aSour or Martini/Coupette glass
Dust with grated nutmeg
How to make:
SHAKE all ingredients with the ice and strain back into shaker. DRY SHAKE (without ice) and pour into chilled glass.
|2 fl oz||Brandy, whisk(e)y, gin, rum etc.|
|1⁄2 fl oz||Giffard Sugar Cane Syrup|
|1 fresh||Egg (white & yolk)|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Egg (white & yolk) is potentially hazardous if used incorrectly.
Made with a full-bodied and flavoursome base spirit or fortified wine, this is a tasty cocktail. Those perhaps put off by a whole raw egg per drink should give flips a chance. (Health concerns relating to raw eggs taken into account of course.)
Served hot in a toddy glass.
Flips basically consist of any fortified wine or liquor shaken with a whole egg and sweetened with sugar. They are typically garnished with a dusting of nutmeg and served in a sour glass or small coupe. They can be served hot or cold.
The very first Flips, which emerged as early as the late 1600s, consisted of a tankard of ale to which a mixture made from sugar, eggs and spices was added before being heated with a red-hot iron poker from the fire. Later they came to mean any fortified wine or liquor shaken with a whole egg and sweetened with sugar.