Garnish:
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 red above.
Hazardous ingredients
Egg (white & yolk) is potentially hazardous if used incorrectly.
Our comment:
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.)
Variant:
Served hot in a toddy glass.
History:
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.
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