Flip (cocktail)

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A flip is a classic cocktail made with an egg, a base spirit (such as brandy, whiskey, or rum), and sugar. Unlike eggnog, a flip usually doesn’t have cream, and today it’s more often served cold than hot.

Origins and evolution: Flips began in 17th-century colonial America as a warm, mulled drink for sailors, often made from beer with rum or brandy, sugar, and spices. It was heated with a red-hot iron tool to froth and warm the drink, giving it a distinctive finish. Over time, beer was dropped and the drink evolved into the smooth, egg-and-spirit cocktail we know today.

Variations and culture: Many taverns had their own versions, including Sailor’s Flip (no ale) and Egg-Hot (no spirits). The flip became common in English- and American-speaking taverns and appears in 19th-century literature, highlighting its place in everyday life. Early cocktail guides taught shaking and pouring the mixture between vessels to achieve a creamy texture.

How to make a simple flip today:
- 1 whole egg (pasteurized or fresh)
- 1.5 oz (about 45 ml) base spirit (brandy, whiskey, or rum)
- 0.5 to 1 oz (15–30 ml) simple syrup
- Grated nutmeg for garnish
- Ice

Tips: Shake vigorously with ice, then strain into a glass and garnish with nutmeg. If you’re concerned about raw eggs, use pasteurized eggs.