🥚 Bourbon Flip

A rich, dessert-like colonial classic

Ingredients

Instructions

  1. Add bourbon, simple syrup, and whole egg to a shaker without ice.
  2. Dry shake vigorously for 20 seconds to fully emulsify the egg.
  3. Add ice and shake again for 15 seconds until very cold.
  4. Double strain into a chilled coupe or small wine glass.
  5. Grate fresh nutmeg over the top.

Pro Tips

📚 Colonial History

Flips date back to colonial America. Originally made with beer, they evolved to include spirits. The whole egg creates incredible richness.

🥚 Whole Egg vs. White

Unlike sours that use just egg white for foam, flips use the whole egg for a rich, creamy, almost custard-like texture.

🌰 Fresh Nutmeg

The nutmeg garnish is essential – it's not just decoration. The aromatic oils complement the bourbon beautifully. Always grate it fresh.

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