Vol. 4 | Fall 2019

CO C K TA I L CO L UMN : T H E F L I P

WRITTEN BY TYRRELL HIBBARD Co-owner, Gulch Distillers Eggnog, Tom & Jerry, Brandy Alexander, White Russian, Pina Colada, Irish Coffee—though diverse in spirits, temperature, appearance, and occasion, these seemingly unrelated drinks all share the same position in cocktail taxonomy: that of the Flip. Originally a concoction of ale, rum, and sugar heated with a red-hot iron in seventeenth- century England, the Flip made winter more bearable: the iron, pulled directly from the fireplace and into a mug, caused the drink to froth, or “flip.” Colonial Americans thickened the mixture with eggs and replaced the poker with a set of pitchers to mix the ingredients by tossing back and forth. Those eggs replaced the froth with a nice foam. To celebrate cocktail decadence in its foundational format, simply mix a whole egg with 2 ounces of your choice spirit and 2 teaspoons of sugar (preferably demerara). Shake up the ingredients in your cocktail shaker without ice, then add ice and shake again. Strain into a glass and grate nutmeg over the top. If you also use cream and milk, you’ll have eggnog. Heat the milk, and first make a batter of the egg and sugar, for a Tom and Jerry. Try it with rum, gin, whisky, or even fernet. 2 ounces spirit, ½ oz simple syrup or liqueur, egg white, and—for a sour—lemon juice. Shake well without ice to properly emulsify the egg. Add ice and shake to chill. Strain into a coupe and garnish with fresh nutmeg or bitters. Then thank the long evolution of spirits and mixology for refining such a straightforward, balanced, and seductive drink neatly packaged in a cocktail glass. Cheers. n

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