Flip

Name: Flip
Prep time: 5 min
Total time: 5 min
Yield: 1 drink
Ingredients: 1 1/2 ounces desired liquor (brandy, sherry, port, and so forth); 1 small egg; 1 teaspoon superfine sugar; 1/2 ounce heavy cream (optional); Freshly ground nutmeg

Flip Sherry Dairy Cocktails Drink Easy

Save (18)

Rate

1 drink Easy

Total: Under 5 mins Active: Under 5 mins

2 Ratings

Ingredients (5)

1 1/2 ounces desired liquor (brandy, sherry, port, and so forth)
1 small egg
1 teaspoon superfine sugar
1/2 ounce heavy cream (optional)
Freshly ground nutmeg

Try Amazon Fresh

Get fresh food news delivered to your inbox

In an “iron flip dog,” eggs, sugar, cream, spices, molasses, and even pumpkin are scalded in a mug using a hot fireplace poker. Any number of alcohols is then added. Few mixed drinks have the lineage of a flip. It was first mentioned in England in 1685, and Ishmael expounds upon its virtues in Moby Dick. When eggs were added, the flip was called a “Yard of Flannel,” alluding to the flannel-like surface caused by the cooked eggs. The heated flip has all but vanished, and the drink has literally taken a polar flip, since it is now served as a chilled cocktail. The iron pokers were also known as loggerheads; the expression “at loggerheads,” used for being in a heated dispute, derives from the heated discussions born of a surfeit of flips.

Hot pokers are not common bar tools anymore, so a true flip would be best sampled at home.

A flip should be frothy; it is therefore important to shake it vigorously.

from: Field Guide to Cocktails by Rob Chirico

Get The Cookbook

Field Guide to Cocktails

by Rob Chirico

Save

Buy Now

Instructions

1Shake the liquor, egg, sugar, and cream very well with ice to emulsify the egg; then strain into a sour or wine glass. Dust with nutmeg.

Variation:

Hot Brandy Flip: Beat brandy, egg, and sugar in a mug. Fill with hot milk, and garnish with nutmeg.

Load Comments

Recommended from Chowhound

Zero-Waste Watermelon Gazpacho

(10:29)

Video from CHOW-TO

In this episode Guillermo visits Haven’s Kitchen, part café and part cooking school, to learn how they are working to reduce food waste, and promote sustainability to improve the lifestyles of consumers and home cooks. Guillermo meets with head chef instructor Alexis Delaney, to make a zero-waste gazpacho using ugly produce, and even pickling watermelon rinds. They talk about the problem of food waste, and what we can all do to contribute to a larger solution.