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Flip Cocktail

A classic flip cocktail that blends spirit, egg, and sweetness into a silky, luxurious drink with a velvety texture and natural foam. This recipe teaches you the foundational technique that works for any flip variation.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 cocktail
Course: Drinks and Beverages
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1.5 oz brandy or bourbon
  • 0.5 oz dark rum
  • 1 large whole egg room temperature
  • 0.75 oz simple syrup
  • Pinch grated nutmeg for garnish

Equipment

  • Cocktail shaker (16 oz or larger)
  • Jigger or measuring spoon
  • Bar spoon
  • Strainer
  • Coupe glass or small rocks glass
  • Fine mesh sieve (optional)

Method
 

  1. Remove your egg from the refrigerator 10 to 15 minutes before making your cocktail to bring it to room temperature.
  2. Add large ice cubes to your cocktail shaker until it's roughly half full.
  3. Pour 1.5 oz of brandy or bourbon and 0.5 oz of dark rum into the shaker over the ice.
  4. Measure 0.75 oz of simple syrup and add it to the shaker.
  5. Crack one large egg directly into the shaker with the other ingredients.
  6. Close the shaker and shake vigorously for 10 to 15 seconds WITHOUT ice (dry shake) to emulsify the egg and create silky texture.
  7. Add ice to the shaker again and shake hard for another 10 to 15 seconds (wet shake) to chill the drink.
  8. Strain the cocktail into a chilled coupe glass using a fine strainer to catch any ice chips.
  9. Grate fresh nutmeg lightly over the foam as your final garnish and serve immediately.

Notes

The dry shake is essential for creating the signature silky texture and foam. Always use fresh, high-quality eggs from a trusted source. Pasteurized eggs can be used for safety concerns. Serve immediately after preparation as the foam begins breaking down within 30 seconds. For a vegan version, replace the egg with 1 oz aquafaba and extend the dry shake to 20 seconds.