CLASSIC · COGNAC

Brandy Flip

Name: Brandy Flip
Cuisine: Cocktail
Ingredients: 60 ml Cognac; 1 Whole Egg; 10 ml Simple Syrup; 30 ml Heavy Cream; Fresh Nutmeg

The flip is one of the oldest cocktail categories, predating even the sling - originally served hot in Colonial-era taverns before the cold version became standard.

Ingredients

Cognac60 ml

Whole Egg1

Simple Syrup10 ml

Heavy Cream30 ml

Fresh Nutmeg

Glassware

Whiskey sour glass

Chilled.

Method

1
Combine the brandy, whole egg, simple syrup, and cream in a shaker without ice.
2
Dry shake vigorously for 15 seconds to fully emulsify the egg.
3
Add ice cubes and shake again hard for 10 seconds until well chilled.
4
Double-strain into a chilled whiskey sour glass.
5
Grate fresh nutmeg generously over the top to garnish.

From the Bartender

The flip is one of the oldest cocktail categories, predating even the sling - originally served hot in Colonial-era taverns before the cold version became standard. Always dry shake first before adding ice: the initial shake without ice generates more friction and heat, which is key to fully emulsifying the egg into a seamless, custard-like texture.

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