Flip Out by Putting a Whole Egg in Your Cocktail
For almost as long as there have been cocktails, there have been eggs in cocktails—and not just the egg whites that add a creamy, foamy, textured top to shaken drinks like the Pisco Sour. The earliest cocktail manuals included recipes for numerous drinks that include whole eggs.
In his seminal 1800s-era cocktail book, The Bartender’s Guide—the first cocktail book ever published—pathbreaking bartender Jerry Thomas included multiple entries on “flips,” a category of drink that uses whole eggs. In some cases, these were hot drinks, like the Ale Flip. The Ale Flip used an iron poker heated in a fire to make scalding beer, which was then mixed with eggs, producing a sort of fried egg beer that’s especially welcome during cold weather.
Other historic riffs on the concept, like the Cold Rum Flip, merely called for mixing a whole raw egg with sugar and rum, producing a thick, rich, satisfyingly sweet, dessert-like cocktail that drinks like boozy cake batter.
As craft cocktail bartenders have rediscovered pre-Prohibition cocktails and drink-making techniques, flips have found their way back onto bar menus at high-end, novelty-focused bars. Most have
Article from Reason.com
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