Eggs-traordinary Cocktails: It’s O.K. to Flip Out 


Another new crisis has taunted Georgetown University students. No, it’s not the temporary shutdown of the Tombs or another bankruptcy at J. Crew. It’s a series of hit-and-run attacks on the student body around Georgetown.  

As reported by the Hoya, several students and residents have been hit by raw eggs hurled from a mysterious red sedan. One such aggression happened outside Clyde’s and left the mark “drenched in egg yolk.” Another strike was launched outside Foxtrot Market and the victim was left “shocked” with a “minor scrape.” It’s no yolk. Hoyas are on high alert, hoping to avoid an eggy popped collar or a stained pair of pastel trousers.  

Whoever the cracked assailants are – perhaps a basketball rival or a wronged Ralph Lauren polo player – one thing is Absolut-ly clear: These tosses are a terrible waste of eggs. A much more satisfying way to vent your hostility would be to mix up an egg cocktail. 

Many tossers don’t associate eggs with cocktails, but some popular classics like the whiskey sour and pisco sour are traditionally made with egg whites, which provide a rich frothy texture. As for tipples utilizing whole eggs, most are familiar with the mainstream holiday classic eggnog.  

What may surprise some is that there is a whole class of cocktails made with eggs – these are known as “flips.” According to Difford’s Cocktail guide, “A flip is a cocktail containing egg (whole egg or just yolk), sugar and fortified wine or spirit.” 

Flips first appeared in the 1600s. They were basically a mixture of beer or ale, a spirit like brandy or rum, mixed with sugar or molasses and spices. The mixture was heated with a hot iron which caused the mixture to froth or “flip” and that’s how the name was born. They were popular in Colonial America. It has been said that George Washington was a flip drinker. 

This rudimentary drink evolved over the years – eggs were added, beer was removed and flips eventually started to be served cold. A handful of egged versions were listed in the 1862 book, “How to Mix Drinks,” by Jerry Thomas. 

Flips differ from eggnog, as there is no cream included. Despite the lack of dairy, flips tend to be a filling cocktail due to the emulsifying effects of the whole egg. With a vigorous shaking, the egg takes on a silky, creamy texture with a full-bodied mouthfeel. 

The use of raw eggs may cause safety concerns. However, as long as fresh pasteurized eggs are used, the risk is low. Perhaps this stigma is one reason why flips never caught on in a big way. It’s also a labor-intensive drink that requires a minute of solid shaking to create the desired silky texture. 

Sherry and bourbon flips may be the most well-known, but flips can be customized to satisfy any taste. Think about the flavor elements of your favorite drink and apply them into the flip formula (alcohol, egg, sugar).  

At the basic level, an old fashioned (whiskey, sugar, bitters) can be shaken up with an egg to make a flip. If you like fruity flavors, consider using Cherry Herring, Grand Marnier, Chambord or flavored brandy. Coffee lovers can use Kahlua to create an adult version of Vietnam’s famous egg coffee. 

As a rum aficionado, I find that aged versions of this spirit along with some Caribbean flavors and Angostura bitters combine for a fluffy and soothing treat. 

Meanwhile to the egg-wielding marauders (I hope you’re reading this): Put your eggs to good use – grab a cocktail shaker and rock out your  aggression. Flip a drink, and stop flipping out the coeds.  

Caribbean Rum Flip 

½  ounce Angostura bitters
1 ounce full-bodied rum, such as Appleton estate
½ ounce brown sugar or demerara syrup  

1 whole egg
grated nutmeg for garnish 

Combine first four ingredients in a cocktail shaker and dry shake for 30 seconds. Add ice and shake again. Double strain into a glass and garnish with fresh grated nutmeg. 

 

 

 

  

 

 

 

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