The Forgotten Flip

It’s the beginning of November and the weather outside is unsurprisingly brutal. On nights like this don’t you just wish you were drinking a warming winter cocktail, a Hot Toddy or a Brandy Alexander to easy the long nights perhaps? My choice of drink would be a flip which for this occasion I would use a bold and boisterous rum. Surely nothing better could take away the winter blues. However, so many people tend to shy away from this simple classic. The presence of a whole egg seems too much for some to handle. Don't be afraid, it simply acts as a binding agent giving a lift to the drink making it light and smooth. Far healthier than any heavy cream cocktail and with the strict control on food these days I’m sure its safe. No one questions it when sneakily eating uncooked cake mix do they, so why now?

Flips have been around for centuries and are believed to have originated in the North East of the U.S during Colonel times. This was a process of heating beer, rum, sugar and a whole egg which in turn gave it a froth or “flipping”, hence the name. Over time the volume of beer has decreased along with the heating process and has become a classic American drink.

My suggestions, if you can get your hands on it, would be Diplomatico Reserva Exclusiva or Pampero Aniversario. Flips are by no means limited to rum with many other variations of this drink. You can also try Bourbon, Brandy or even Chartreuse.

Here’s a suggestion you should give a shot:

50ml Diplomatico Reserva Exclusiva
10ml Port
12.5ml Sugar Syrup
1 Whole Egg

Dry shake the egg well and then wet shake for a bit longer than usual to give it more body.
Serve in a Short glass over ice with a sprinkle of nutmeg.

Why not check out this link for more ideas on Flips… http://www.umamimart.com/2009/12/happy-hour-flip-out/