Flip Cocktail (generic recipe)
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Flip Cocktail (generic recipe)
Serve in a Sour or Martini/Coupette glass
| 2 oz | Brandy, whisk(e)y, gin, rum etc. |
| 1⁄2 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 fresh | Egg (white & yolk) |
How to make:
- Select and pre-chill a Sour or Martini/Coupette glass.
- Prepare garnish of grated nutmeg.
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
- Garnish with dusting of nutmeg grated over cocktail.
Allergens:
Recipe contains the following allergens:
- Egg (white & yolk) - Eggs
Review:
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.
Flips, emerged in the early 1600s and Charles Dickens includes this popular drink of the day in his 1861 novel Great Expectations. Early flips 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.
- More Classic/vintage cocktails
- More Creamy (e.g. Dirty banana) cocktails
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- More Winter cocktails
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.
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"On this last evening, I dressed myself out in my new clothes for their delight, and sat in my splendour until bedtime. We had a hot supper on the occasion, graced by the inevitable roast fowl, and we had some flip to finish with. We were all very low, and none the higher for pretending to be in spirits."