Boston Flip
Since it’s still chilly everywhere except California, I’m bringing you another heavy cocktail. This one may not be hot, but it’s so rich and creamy it’ll make you feel like you’re wrapping your tummy up in a nice cozy blanket. It is the Boston Flip. Why is it so rich and creamy? Why, the raw egg, of course.
Now, if you’re getting all wiggy by the idea of ingesting raw egg, take a deep breath and lean in because I’m about to tell you why a raw egg in a cocktail will not hurt you. First it’s all about the egg. You want to use the freshest eggs possible. Then you want to make sure those fresh eggs are kept cold. Why? If the temperature around the egg fluctuates they’ll go bad faster and you definitely don’t want to use bad eggs. Bad eggs equal horrible sickness. But if the eggs are cold and fresh, there’s only a 1% chance of getting salmonella from it and even less if you use only the white. While the whole egg is used in the Flip, the white is more commonly used in several other classic cocktails, like the Pink Lady or the Ramos Gin Fizz. And now that we’ve established that raw eggs in cocktail are all good, back to the Flip.
The Flip was originally created in the 17th century as a hot drink consisting of beaten eggs, sugar, spices, rum and ale. It got its name because it was traditionally made by flipping the combination between two containers in order to get that smooth consistency. Today two things about the flip have changed – the way in which it’s made and its ingredients. Today the flip is shaken in a cocktail shaker to give it that smooth, creamy consistency and it’s served up cold with very different ingredients.
While I have enjoyed a hot egg cocktail in the Tom & Jerry, I definitely prefer the cold version. It may give the bones a chill, but that rich, creaminess warms them right up again.
Boston Flip
Ingredients:
- 1-1/2 oz. bourbon
- 1-1/2 oz. Madeira
- 1 egg
- 1-1/2 teaspoons simple syrup (or gomme syrup)
Directions:
- Pour all the ingredients into a cocktail shaker without ice and shake vigorously for 1 minute. Add ice and shake for another 30 seconds. Strain into a cocktail glass, garnish with some ground nutmeg and serve.
