Friday, April 15, 2011

Friday Happy Hour: Flips

You might mistake this for a frosty pint of beer, but, as we'll see below, it's something altogether different. As we're exploring some of the classic, pre-prohibition drinks (we've talked about cocktails and rickeys so far), we'll take on the most controversial of them, the flip. It's "controversial" because of one key ingredient: an egg. We've talked before about egg whites, but flips take the whole egg, raw. Well, so that's kind of a disclaimer. If you're still interested in learning more, let's explore it:
So, kind of like the rickey, the flip follows a basic recipe, and you insert your spirit of choice. For a flip, it's an egg, a teaspoon of sugar, and some booze. The thing about a flip is that you have to shake hard to whip up the egg into a froth to give the drink the body it's known for. Here are some more variations for flips:

Another thing to mention is the signature garnish for a flip: nutmeg. Nutmeg is also used as a garnish for some other creamy drinks like an Alexander. The Drink Master also suggests using cinnamon as a garnish:

If you've never had a flip -- or even if you don't want to try a flip -- you've almost certainly had its cousin, egg nog. Egg nog is a little different, especially from the store. The big difference between an egg nog and a flip is that egg nog includes dairy, whereas the flip doesn't. The egg is used simply to add heft and body to the drink. Perhaps it's a good drink for runners, too, due to the protein. Try one for your next 5k -- here's a recipe for you:
That will get you through the finish line! Cheers!

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