How to Make an Egg Flip
Egg flips are cocktails made smooth and fluffy by the addition of a whole raw egg. The earliest versions were served heated and contained beer or ale as well as a spirit. Today, they are typically a cold cocktail based on one or more spirit. The traditional holiday beverage of eggnog with rum or brandy is similar, though flips seldom include cream. Does this Spark an idea?
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Instructions
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Basic Technique
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1
Fill a cocktail shaker halfway with ice. Add your spirit of choice, sugar or sugar syrup, one whole egg and cream or other ingredients as called for in your favorite drink recipe.
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2
Shake the cocktail shaker vigorously to froth the egg and blend the ingredients. You may wish to lightly beat the egg before adding it to the shaker.
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3
Pour the cocktail into a suitable glass as recommended by your recipe or guidebook. Flips are served cold, with most recipes calling for a pinch of freshly grated nutmeg as a garnish.
Three Versions of Egg Flip
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Combine two ounces of blended Scotch in your cocktail shaker with one egg, a half-ounce of light cream, and a teaspoon of superfine sugar. Shake, pour and garnish with a pinch of freshly grated nutmeg. This is a Scotch flip.
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5
Make a New York flip by measuring two ounces of rye whiskey and 1/2 ounce of port into your shaker, along with an egg, an ounce of heavy cream and an ounce of sugar syrup. Shake and serve in a champagne glass with freshly grated nutmeg.
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6
Shake 1-1/2 ounces of brandy with a teaspoon of superfine sugar, an egg and two tablespoons of light cream to make a brandy flip. Serve in a sour glass with a sprinkling of nutmeg.
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Tips & Warnings
Vintage drink-mixing guides tend to have more flip recipes than modern versions and often include the older style of hot flips.
Always use pasteurized eggs to make flips, or any other beverage that incorporates raw egg.
References
- Photo Credit Eising/Photodisc/Getty Images
