Eggs in a cocktail? Raw? Preposterous! Well, no. It would be preposterous if the eggs were cooked perhaps, but there is a long history of eggs in cocktails. Lots of drinks, like whiskey sours, combine egg white with citrus to provide a frothy, creamy texture. When you use the whole egg, it’s called a “flip,” variations of which go back to the 16th century. Flips are mentioned in some of the works of Dickens. Jerry Thomas, in 1887, said that a flip “gives strength to delicate people.” Well, I was feeling a little delicate earlier this morning, and now I’m feeling as strong as a race horse. Of course, there is always some risk in consuming raw eggs. That’s our disclaimer. However, if you know where your eggs come from, that’s half the battle. We get farm fresh, free-range, hormone-free eggs every week from our CSA, and I try to pull out the smallest ones for cocktails.
One variety of flip that is still popular around the holidays is eggnog. A lot of people dont’ realize you can make eggnog by the glass with milk, an egg, sugar, and (optionally) the spirit of your choice (we like ours with brandy). But a flip can be enjoyed any time of year, particularly when you are hung over. Fortified wines are great in flips. These include sherry, port, madeira, marsala, and vermouth. Our favorite flip, is made with a combination of gin and sherry, and we make it thusly:
- 1 oz London dry gin
- 1 oz solera sherry
- 1/2 oz simple syrup
- 1 small farm-fresh egg
Put all the ingredients in a shaker and shake for 30 seconds with NO ICE. This will make it fluffy. Add ice and shake again. Strain into a cocktail glass. Garnish with fresh-grated nutmeg.
A note on sherry: There are many varieties of sherry and also great disparity in quality. We picked solera sherry for this drink because it has a sweet, but not too sweet, nutty flavor that we enjoy.