How to make:
SHAKE all ingredients with the ice and strain back into shaker. DRY SHAKE (without ice) and pour into chilled glass.
Dust with grated nutmeg
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.