Flips were keeping Americans happy long before America was even a country. Back in colonial times, taverns served weary travelers and plotting revolutionaries a mixture of beer, rum, molasses and eggs or cream, which bartenders would heat with a red-hot poker causing it to froth and flip (hence the name). Because not everyone has a hot poker handy at all times, the drink is no longer served warm. The first appearance of the beer-less, hot poker-less version of the Flip first appeared in print in 1874 and then in 1887, Jerry Thomas featured recipes for “modern” flips with either rum, brandy, gin, whiskey, port or sherry in his tome The Bon Vivants Companion Or How to Mix Drinks. Almost like a simplified eggnog, the Flip is perfect as a nightcap or a rich brunch drink—no matter what you use as the base liquor.
- 2 oz dark rum
- .5 oz demerara syrup
- 1 whole egg
Add all ingredients except for the nutmeg into a shaker tin. Dry shake for at least one minute.
Crack the tin and add ice. Shake the drink in the tin for an additional minute (at least).
Strain the cocktail into a chilled coupe glass using a Hawthorne strainer.
Using a microplane zester, grate fresh nutmeg over the top of the drink.
Contributed by Supercall