Festive Flip
A perfect alternative to dessert with a creamy mouth-feel, the natural sweetness of Haig Club is cleverly paired with the richness of sherry.
Ingredients
50ml
Haig Club
1
Whole Fresh Egg
15ml
Sugar Syrup
1
Nutmeg Powder (garnish)
1
PX Sherry
0 units of alcohol per serve
Equipment
1
Stemmed Glass
1
Ice Scoop
1
Jigger
1
Muddler
1
Cocktail Shaker
1
Hawthrone Strainer
1
Fine Strainer
Serves:
1
Method
Preparation
- Shake all the liquid ingredients with ice.
- Fine strain into a stemmed glass.
- Garnish with a Nutmeg Powder.
Alcohol content
Alcohol content
17.6 g per serve
Interesting facts
Originally, flips were served hot and frequently reheated with a hot poker. Today, they are often served cold, mixed with ice and strained into a chilled Coupe or Wine Glass. Nutmeg is typically added as a garnish.
History of the drink
Flips originated in England, and William Congreve's play, Love for Love from 1695 contains one of the earliest recorded textual allusions to the Flip.
Flips were initially created with molasses or sugar, beer and rum or brandy. The mixture was heated with a red-hot poker which caramelised the drink and caused it to bubble and foam. The poker was eventually replaced with an ale-warmer, a tin or copper container. President George Washington became a well-known Flip drinker when the Flip successfully crossed the Atlantic with the aid of sailors. In America, eggs took the place of beer in Flips as they shifted from being primarily served hot to being served cold.
