Flip Cocktail (generic recipe)

Difford's Guide
User Rating (3 ratings)

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 Sugar syrup (rich) 2 sugar to 1 water
1 fresh Egg (white & yolk)
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Hazardous ingredients

Egg (white & yolk) is potentially hazardous if used incorrectly.

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.

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.

Nutrition:

There are approximately 175 calories in one serving of Flip Cocktail (generic recipe).

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Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

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