Boston Flip This is one of my favorite versions of a Flip, although it requires madeira, which is not a common ingredient. 1 ½ oz / 4 ½ cl bourbon or tye
1 ½ oz / 4 ½ cl madeira
1 egg
1 bar spoon superfine sugar
1. Shake ingredients without ice
2. Shake again with ice
3. Strain into a chilled cocktail glass or flute and sprinkle with grated nutmeg
Tips
- If you want to try before you buy, use port instead of madeira, although I would reduce the amount. It’s not the same, but will provide a similar richness to the drink.
- Modern recipes often include a splash of heavy cream. It’s up to you – although it’s bordering dangerously on eggnog territory.
- I also recommend Applejack, brandy, or Jamaican rum.
- Another great recipe is the Chocolate Flip. There’s no chocolate, but it uses equal measures of brandy and sloe gin and a splash of cream…Mmmmmm.
- If you want to serve it hot, you may want to use a different glass.
Flips are a very old form of Mixed Drinks. The original Flips were based on ale and heated with a red-hot poker. Flips can be served cold or hot and can be made with a whole array of base liqueurs and wines. They are a great winter drink. Some say that only the yolk of an egg should be used, but I don’t think this is right.
Copyright © 2014 by Kester Thompson (Author). All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
