Flips, flip drink recipes
In a shaker half-filled with ice cubes, combine the bourbon, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.
In a shaker half-filled with ice cubes, combine the brandy, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake well all ingredients in a shaker. Strain into cocktail glass and grate some nutmeg on top.
Combine the sherry, egg, sugar and cream in a cocktail shaker half-filled with ice cubes, and shake well. Strain into a cocktail glass, garnish with a dusting of nutmeg, and serve.
Pour the brandy, port, egg, sugar and cream into a cocktail shaker and shake well. Strain into a cocktail glass, garnish with a dusting of nutmeg, and serve.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake well over ice cubes in a shaker, and strain into a cocktail glass. Sprinkle with nutmeg, and serve.
In a shaker half-filled with ice cubes, combine the Scotch, egg, sugar, and cream. Shake well. Strain into a sour glass and garnish with the nutmeg.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Shake all ingredients (except nutmeg) with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top and serve.
Flip Cocktail (generic recipe)
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How to make:
SHAKE all ingredients with the ice and fine strain into chilled glass.
Dust with grated nutmeg
I favour creamy, spicy, bourbon based Flips.
Served hot in a toddy glass - heat in a microwave oven or mix in a pan over heat.
Flips basically consist of any fortified wine or liquor shaken with a whole egg and sweetened with sugar. They can also contain cream and are typically garnished with a dusting of nutmeg and served in a sour glass or small Martini glass. They can be served hot or cold.
Previous Cocktail
SHAKE all ingredients with ice and strain into chilled glass.
Next Cocktail
Cut the top off a small pineapple and carefully scoop out the flesh from the base to leave a shell with 12mm (½ inch) thick walls. Place the shell in a freezer to chill. Remove.
Cocktail shakers & how to shake a cocktail
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
How to strain a cocktail
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow.
Fortified wine
If you missed The Art of Shim by Dinah Sanders now would be a good time to invest, because vermouth, amaro, sherry and port have cemented themselves as brilliant base ingredients.
Cocktail glassware
Cocktails are something of a luxury. You don’t just ping a cap and pour – they take a degree of time and skill to mix, so deserve a decent and appropriate glass.
Spirits / liquors
A spirit or liquor is a strong alcoholic beverage produced by distilling an already alcoholic liquid ('wash') produced by fermentation, most commonly wine or beer.
Bourbon is as American as the Stars and Stripes, the Grand Canyon and pumpkin pie, but there are some common misconceptions as to what exactly bourbon is and how it is made.
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Champagne Flip
Cocktail recipe
- #11 / 85 in Brandy Cocktails
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- #13 / 79 in Cream Cocktails
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- #43 / 192 in Sugar Syrup Cocktails
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- #16 / 98 in Champagne Cocktails
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- #8 / 19 in Orange Liqueur Cocktails
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- #11 / 52 in Egg white Cocktails
6 Ingredients
- ¾ oz Brandy ¾ oz Brandy 2.25 cl Brandy 22.5 ml Brandy ¾ oz Brandy 0.75 oz Brandy
- ¼ oz Cream ¼ oz Cream 0.75 cl Cream 7.5 ml Cream ¼ oz Cream 0.25 oz Cream
- ¼ oz Sugar Syrup ¼ oz Sugar Syrup 0.75 cl Sugar Syrup 7.5 ml Sugar Syrup ¼ oz Sugar Syrup 0.25 oz Sugar Syrup
- 4 oz Champagne 4 oz Champagne 12 cl Champagne 120 ml Champagne 4 oz Champagne 4 oz Champagne
- 3 dashes Orange Liqueur 3 dashes Orange Liqueur 3 cl Orange Liqueur 3 ml Orange Liqueur 3 dashes Orange Liqueur 3 oz Orange Liqueur
- 1 Egg white 1 Egg white 1 Egg white 1 Egg white 1 Egg white 1 Egg white
- Original
- cl
- ml
- oz
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100 Cocktails To Try Before You Die (list 2) by Bobby Heugel and Justin Burrows from the Anvil Bar & Refuge in Houston
" > 100 Cocktails To Try Before You Die (Part 2)
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Recipe For Champagne Flip Cocktail.">Champagne Flip Cocktail Recipe 
https://www.youtube.com/embed/7TTmG0OBiI0
HOW TO MIX THIS COCKTAIL Fill a shaker with ice cubes. Add egg yolk, simple syrup and white wine. Shake and strain into a chilled champagne glass. Top up . ">CHAMPAGNE FLIP DRINK RECIPE - HOW TO MIX https://www.youtube.com/embed/7TTmG0OBiI0
HOW TO MIX THIS COCKTAIL Fill a shaker with ice cubes. Add egg yolk, simple syrup and white wine. Shake and strain into a chilled champagne glass. Top up . ">CHAMPAGNE FLIP DRINK RECIPE - HOW TO MIX
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- ¾ oz Brandy Brandy ( )
- ¼ oz Cream Cream ( )
- ¼ oz Sugar Syrup Sugar Syrup ( )
- 4 oz Champagne Champagne ( )
- 3 dashes Orange Liqueur Orange Liqueur ( )
- 1 Egg white Egg white ( )
Add to My Bar
- ¾ oz Brandy Brandy
- ¼ oz Cream Cream
- ¼ oz Sugar Syrup Sugar Syrup
- 4 oz Champagne Champagne
- 3 dashes Orange Liqueur Orange Liqueur
- 1 Egg white Egg white
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Text the recipe
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Cocktail Recipes: Flips and Silver Fizzes
Recipes for flips (a cocktail with a whole egg) and fizzes (a drink that contains a spirit, citrus juices, sugar and club soda), from Key Lime Pisco Sour's to the Mediterranean Pink Lady.
Café Brûlot Flip
Bartender Scott Marshall came up with this rich, spicy after-dinner drink. "I love flips," he says of the category of cocktails that contain a whole raw egg. "The egg adds a velvety creaminess that surprises most people."
Juniper Tea Fizz
In cocktail lingo, a fizz is a drink that contains a spirit (often gin), citrus juices, sugar and club soda. The Silver Fizz is a gin fizz that includes an egg white, which adds foam and body to a shaken drink. In this Silver Fizz variation, Jennifer Colliau uses juniper-infused syrup to hint at the flavor of gin.
Ramoncita Lopez Special
Simple and refreshing, this recipe relies on light rum and fresh lime juice.
Mediterranean Pink Lady
Angus Winchester loves limoncello and Campari and wanted to combine them in a classic-style (that is, not overly esoteric or fussy) cocktail. The result is a pretty pink drink that's citrusy and crisp.
Cynar Sour
"Cynar is so distinctively Italian," says Francesco Lafranconi about the bitter artichoke liqueur. "It has a very pleasing burnt-sugar, earthy, bittersweet flavor."
"This is the drink I would choose instead of dessert after a big meal," says John Coltharp. Fruity, spicy Redbreast Irish whiskey is excellent with the blackberries.
Maguey Sour
Maguey is another name for agave. Roasting the heart of the plant in an earthen pit (as opposed to steaming or baking it, which is done for tequila) is what gives Mezcal its smoky flavor.
Demand for the Coquito, a Latin take on eggnog, was so great that Carmen now serves the drink year-round, not just during the holidays.
Passionflower
This cocktail gets its "passion" from Parfait Amour ("perfect love"), a sweet violet liqueur flavored with violet petals, orange peel and vanilla bean.
Key Lime Pisco Sour
In the U.S., pisco sours are usually made with lemon juice, but fresh (not bottled) key lime juice tastes even better.
Rosemary's Club
In her vodka-fortified twist on a vintage gin drink called the Clover Club, Kathy Casey replaces the raspberry syrup with fresh raspberries and simple syrup and adds fragrant muddled rosemary.
Aster Family Sour
The predominant ingredient in the herbal Italian liqueur Cynar is artichoke, a member of the aster family. While Cynar is traditionally drunk neat or on the rocks as a digestif, Zane Harris uses it as the base for this delicious bittersweet sour.
The Parasol
Owners Mark Pascal and Francis Schott, or "the Restaurant Guys" as they're known on their daily radio show, named their restaurant after Mark's grandmother Catherine Lombardi.
Apricot Sour
The inventive cocktails at Central mirror the restaurant's updated American dishes, such as lobster burgers and crab cakes with leek tartar sauce.
Black Friar's Pint
This drink bridges Jacques Bezuidenhout's former job pouring pints of Guinness at a pub and his job today mixing martinis and creating cocktails. "When I shake this drink with an egg white, it froths and slowly settles like a mini pint of Guinness," he says.
How to Make a Flip Cocktail
A Flip Cocktail is a category of mixed cocktail drinks and the term was evolved in 1695 when a mixture of two different drinks was created along sugar i.e. rum, beer and sugar and then the mixture was put on heat by adding hot iron as it made the drink to fizzy and hence the term flip evolved for mixed drinks.
There are many types of flip cocktails that can be made easily including cold brandy flip, cold rum flip, cold gin flip, port wine flip, cold whiskey flip, sherry wine flip, hot brandy flip, hot gin flip, hot whiskey flip, hot rum flip, hot English rum flip, hot English ale flip, sleeper flip and manuka flip. All of these are just a slight variation of ingredients used. In this step by step recipe to make manuka cocktail is discussed.
Utensils Required: Highball glass, a stirrer
Preparation Time: 5 minutes
– 1 part of 42 below honey vodka
– ½ part of Benedictine
– 1 part of pear juice
– 4 finely chopped figs
– A pinch of cinnamon
– Half of an egg yolk
– Nutmeg for garnishing purpose
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Instructions
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Take a cocktail shaker and add figs and cinnamon in it and turn on the shaker to muddle both of them.
Now add vodka, Benedictine and pear juice into the cocktail shaker.
Add some ice cubes in the cocktail shaker along with an egg yolk an turn on the shaker to mix all of the contents thoroughly. Crushed ice will be most suitable option to use.
Take an old fashioned glass and strain the ingredients of cocktail shaker into it.
Take nutmeg to dust the drink for garnishing.
Your manuka flip cocktail is ready to give you a refreshing and memorable taste, sit back and enjoy your drink.
Champagne Flip
Cocktail recipe
- #11 / 85 in Brandy Cocktails
- |
- see all.
- #13 / 79 in Cream Cocktails
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- #43 / 192 in Sugar Syrup Cocktails
- |
- #16 / 98 in Champagne Cocktails
- |
- #8 / 19 in Orange Liqueur Cocktails
- |
- #11 / 52 in Egg white Cocktails
6 Ingredients
- ¾ oz Brandy ¾ oz Brandy 2.25 cl Brandy 22.5 ml Brandy ¾ oz Brandy 0.75 oz Brandy
- ¼ oz Cream ¼ oz Cream 0.75 cl Cream 7.5 ml Cream ¼ oz Cream 0.25 oz Cream
- ¼ oz Sugar Syrup ¼ oz Sugar Syrup 0.75 cl Sugar Syrup 7.5 ml Sugar Syrup ¼ oz Sugar Syrup 0.25 oz Sugar Syrup
- 4 oz Champagne 4 oz Champagne 12 cl Champagne 120 ml Champagne 4 oz Champagne 4 oz Champagne
- 3 dashes Orange Liqueur 3 dashes Orange Liqueur 3 cl Orange Liqueur 3 ml Orange Liqueur 3 dashes Orange Liqueur 3 oz Orange Liqueur
- 1 Egg white 1 Egg white 1 Egg white 1 Egg white 1 Egg white 1 Egg white
- Original
- cl
- ml
- oz
Microbadges (Expand)
Featured in a user list on the site
We have a photo of this cocktail
Has been featured as cocktail of the day on this site
" > Cocktail Of The Day 100 Cocktails To Try Before You Die (Part 2)
100 Cocktails To Try Before You Die (list 2) by Bobby Heugel and Justin Burrows from the Anvil Bar & Refuge in Houston
" > 100 Cocktails To Try Before You Die (Part 2)
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Recipe For Champagne Flip Cocktail.">Champagne Flip Cocktail Recipe
https://www.youtube.com/embed/7TTmG0OBiI0HOW TO MIX THIS COCKTAIL Fill a shaker with ice cubes. Add egg yolk, simple syrup and white wine. Shake and strain into a chilled champagne glass. Top up . ">CHAMPAGNE FLIP DRINK RECIPE - HOW TO MIX
https://www.youtube.com/embed/7TTmG0OBiI0HOW TO MIX THIS COCKTAIL Fill a shaker with ice cubes. Add egg yolk, simple syrup and white wine. Shake and strain into a chilled champagne glass. Top up . ">CHAMPAGNE FLIP DRINK RECIPE - HOW TO MIX
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- ¾ oz Brandy Brandy ( )
- ¼ oz Cream Cream ( )
- ¼ oz Sugar Syrup Sugar Syrup ( )
- 4 oz Champagne Champagne ( )
- 3 dashes Orange Liqueur Orange Liqueur ( )
- 1 Egg white Egg white ( )
Add to My Bar
- ¾ oz Brandy Brandy
- ¼ oz Cream Cream
- ¼ oz Sugar Syrup Sugar Syrup
- 4 oz Champagne Champagne
- 3 dashes Orange Liqueur Orange Liqueur
- 1 Egg white Egg white
Email the recipe
Text the recipe
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Rebel Flip
A generous harvest from her neighbor’s nut trees led L.A. mixologist Karen Grill to make her own green walnut liqueur. She mixes it into this dessert cocktail that’s reminiscent of a boozy milkshake. The drink is equally delicious with nocino, an Italian liqueur made from unripe walnuts. Slideshow: Bourbon Cocktail Recipes
Ingredients
- 1 ounce bourbon
- 3/4 ounce heavy cream
- 1/2 ounce Simple Syrup
- 1 large egg yolk
- 1/2 ounce walnut liqueur, preferably Nocino della Cristina
- 1/2 ounce East India sherry
- Ice
- Pinch of freshly grated nutmeg, for garnish
How to Make It
In a cocktail shaker, combine the bourbon, cream, Simple Syrup, egg yolk, walnut liqueur and sherry and shake vigorously. Fill the shaker with ice and shake again. Strain into a chilled coupe and garnish with the nutmeg.
Ale Flip and Other Forgotten Drinks of Colonial New England
The temperance preached by the stereotypical Puritan (even by famous fuddy-duddies Cotton and Increase Mather) still allowed for a few glasses a day, and many Puritans were the distillers and brewers making mead, brandy, and beer. Thomas Jefferson’s hopes for Virginia vineyards are well-documented, but did you also know that George Washington was a homebrewer, favoring his own recipe for “small beer” (a low-alcohol, bran-based malt) along with porter? When Scotch-Irish immigrants arrived in America, so did whiskey. And when it was discovered that molasses wasn’t just a wasted byproduct of West Indian sugar making but a plentiful source for rum, the colonies had a new favorite drink.
As Hirsch relates, bartenders have been bestowing memorable names upon their concoctions for centuries, like the mimbo, stone-fence, sangaree, cherry bounce, and flip. She calls the flip (pictured above, with recipe following) the gimlet or Cosmo of its day: an inescapable fixture on every 18th-century bar menu. Beer and rum, often along with eggs or cream to thicken the drink and a few spoonfuls of sweetener like molasses, cane sugar, or dried pumpkin, were mixed in a pitcher while a poker was heated in the fire. The red-hot poker was then used to whip the drink, making it frothy and warm while adding caramelized flavor. Pouring the drink between two mugs, as in the recipe below, added velvety texture to the already-creamy drink.
For my photographed version of the traditional ale flip, I decided to keep it within the family of beverages from my friends at Brinley Gold Rum. The rum itself is their signature Shipwreck spiced rum, made with molasses and nutmeg. The beer in the drink is Shipwreck Porter, a collaboration between Brinley Gold and New Jersey’s own Carton Brewing. Aged in the same oak barrels that held the Shipwreck rum for four years, the deeply flavorful beer takes on the vanilla and spice notes that seeped into the wood over time, along with the coffee maltiness that make a porter so satisfying.
You don’t have to go whole hog with the ingredient pairings as I did, but look for a malty dark beer like a porter, an oatmeal stout, a traditional British brown ale, or even a doppelbock to go with the spicy molasses notes of the rum.
Prep time: 10 minutes
Total time: 10 minutes
Special Equipment:
Ingredients:
- 1 1/2 fl. oz. (3 tablespoons) rum
- 1 tablespoon molasses
- 1 large egg
- 8 fl. oz. (1 cup) dark beer such as brown ale, porter, or stout
- freshly grated nutmeg for garnish
Pour the rum and molasses into one of the pint/shaker glasses. Crack the egg into the other glass and beat well with a fork.
Warm the beer in a small saucepan over low heat just until it begins to froth and steam; don’t let it come to a boil.
Pour the beer into the glass filled with rum, then pour the egg into the beer. Continue to pour the drink back and forth between the pint glasses until smooth and well-blended, then transfer to a mug or other clean and heat-safe drinking glass.
Grate fresh nutmeg over the flip and serve immediately.
Flip cocktail
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American Homebrewers Association
Holiday Flip: 4 Modern Beer Cocktails to Spice Up the Holidays
Transforming a beer right in your glass through blending and ingredient infusion is a fun way to experiment with ingredients or add a twist to one pint out of the many in your homebrew keg. Today, we’re going to take a look at a few modern takes on the historical flip beer cocktail from America’s colonial era.
What was once a hot-served beer cocktail used as a daily remedy for aches and pains, is now inspiration for some of the tastiest—though some say blasphemous—homebrew beer cocktails you’ll have this holiday!
Notes about these flip cocktail recipes: These are intended to be prepared in the tradiitonal process highlighted in the article Flip: For What Ales You. In short, a flip is made by mixing spices and other ingredients in a metal mug and then heating it up, which was traditionally achieved by submerging a red-hot metal rod into the mug. Follow the link above for more information on colonial American flip, including history, heating techniques, safety precautions and the classic recipe.
4 Flip Cocktail Recipes
1.The Modern Classic
This recipe doesn’t stray far from the traditional American flip. We decided to leave the bread and egg out to make it more appealing, though it can actually be quite tasty! The sweetness of a ripe persimmon and the malt from an old ale paired with the assertive spicy flavors of ginger, cinnamon and allspice make for a peppery-sweet twist on classic flip.
- 12 oz | old ale
- 1/8 tsp | allspice, ground
- 1/4 tsp | ginger, fresh zest
- 1/8 tsp | ceylon cinnamon
- 2 tsp | persimmon, without skin
- 1/4 tsp | lemon zest
2. Grandpa’s Hot Chocolate
There’s nothing like a mug of hot chocolate to get in the holiday spirit. Adding s’mores inspired ingredients into a smooth oatmeal stout will make for the best hot chocolate you’ve ever had, but keep it away from the kids! Add in some mini-marshmallows and a splash of peppermint spirits if your feeling especially fancy.
- 12 oz | oatmeal stout
- 1/4 tsp | ceylon cinnamon
- 1 drop | vanilla extract
- 1/2 | bite-sized chocolate bar
- Marshmallows to taste
- 1 oz peppermint spirits (optional)
3. Flip-arita
Sometimes a margarita is just what you need on a cold night. The dash of sage melds with the tequila to transform the beach-inspired flip into something more reminiscent of the winter holidays. The fruit and acidic character of the lime and witbier balance the spicy herbal-ness of the sage and tequila nicely. Serve this one cold!
- 12 oz | Belgian witbier
- 1/4 | small lime, wedged & squeezed
- 1/6 | tsp ground sage
- 1 oz | tequila
4. Fall Bounty Flip
The flavors of fall often find their way into holiday dishes and desserts. The cinnamon, pumpkin and pie spices create a very smooth mouthfeel which mellows at the rum. Slice the apple thin to encourage a refreshingly sweet balance to the beer and spices. If you need an even bigger apple kick, add a splash of homebrewed cider!
- 12 oz | pumpkin beer
- 1/4 | medium apple, thinly sliced
- 1/8 tsp | ceylon cinnamon
- 1 oz | rum
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Beer & Food Pairing for the Holidays
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