The flip is categorised as a combination of spirit, sugar, spice and a whole egg shaken with ice.
Originally a heated beverage in the 1600’s, it was brought to colonial America by English sailors circa 1695. A piping-hot iron poker was used to “stir and flip” a large batch mixture of beer, rum, molasses and eggs or cream. The name has pretty much stuck ever since.
Due to its richness, flips make an appropriate drink during the colder winter months – the most famous to Americans being the Egg Nog (with the distinction of using cream). Flips can also be enjoyed as a fortifying bracer or simply as a digestif.
(Cold) Sherry Flip Recipe
60ml Oloroso sherry,
15ml Simple Syrup,
1 whole egg
Combine all ingredients and dry shake. Add ice and shake again. Strain into a chilled glass – Straight up, with no ice. Garnish with freshly grated nutmeg.
Tip: Could consider using variations on simple syrup – such as demerara syrup, cinnamon syrup, maple syrup, or guinness syrup.
Fizz Glass, Sour Glass or Sherry Glass.
Nutmeg or cinnamon, freshly grated ideally.
Cold Porto Flip/Brandy/Rum/Gin/Whiskey/Campari/The Crooklyn (brown ale, cream sherry, Spanish brandy, cream, cinnamon syrup)/Black Flip (Chocolate stout, rum, demerara) or Hot English Rum/Ale Flip.
Use of Stout or Porter beers, liqueurs or infused simple syrups and bitters could add great depth to your flip.
1) Photo 1, Punchdrink.com
2) Photo 2, Imbibe