flip – two ways
Here are a couple of original drinks from both of us.
The first is a British style beer flip. I say “British style” because it differentiates from the American style which was more popular, in that all ingredients are heated together in a saucepan, rather than with a red hot loggerhead, to froth up the liquid. (Wayne Curtis’ And a Bottle of Rum is one of the most engaging booze history books I’ve come across, and that’s where I picked up that piece of info. link)
We’re in the southern hemisphere in the middle of a particularly cold and wet couple of weeks so I’ve been dreaming about this sort of drink constantly. Traditionally the old school flip uses a strong flavoured beer, rum and sugar or sweetener. Egg is an optional extra, as are spices.
James Squire Porter, Myer’s rum, Cherry Heering, raw sugar, grated nutmeg (B)
The second flip is a version served cold. It follows the formula of spirit, egg, sugar with a couple of added flavours to compliment the chosen spirit: rum!
Havana Club 7yo, apricot jam, pineapple juice, whole egg, raw sugar (D)
I’ve been trying to find out how one evolved into the other. Although it seems pretty obvious from some of the shared ingredients. Curtis says that an ale flip with egg added would have been called a bellowstop of battered flip, and that this drink was common and had many variations through the first half of the 18th century… And then Jerry Thomas published recipes for both hot and cold flips in the late 19th century, and neither mention beer at all. If anyone knows of where along the way the that evolution happened, I’d love to know!