In the classic canon, flips contain egg yolk or whole egg, simple syrup, heavy cream, and a spirit. This light and fruit version from Jerry Thomas's 1887 Bartender's Guide: How to Mix Drinks, or the Bon Vivant's Companion, forgoes the cream, getting its richness from a jammy fortified wine.
- 1 whole large egg
- 1 1⁄2 oz. ruby port
- 1 oz. brandy, preferably Copper & Kings brand
- 1⁄4 oz. simple syrup
- Freshly grated nutmeg, for garnish
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