Drink of the Week: Brandy Flip

Short, cool days make me crave short, strong drinks, like the Brandy Flip. It also helps that I’m researching this particular libation for my March Avenue magazine column, so I decided to make one in the name of journalistic inquiry.

The nutmeg makes a pretty and fragrant garnish on a brandy flip.

The nutmeg makes a pretty and fragrant garnish on a brandy flip.

This drink could be mistaken for eggnog, what with the booze and cream and sugar and egg. And it is rather like a single serving of nog, but it exclusively uses brandy (or even better, cognac) rather than bourbon or rum. And though some brandy flip recipes omit the egg, let’s be honest — do you really want to shake a whole egg (including the yolk!) into your cocktail without a dairy buffer? Adding cream or milk smooths out the drink.

The end result is a strong fireside sip with all the charm of eggnog, but without its baggage (mainly, the name). In a word, you’ll flip for it. (Sorry.)

I prefer cognac in my brandy flip.

I prefer cognac in my brandy flip.

Brandy Flip

  • 1-1/2 oz Remy Martin VSOP cognac
  • 1/3 oz simple syrup
  • 1/3 oz cream (I used 2% milk = fewer calories)
  • 1 fresh whole egg
  • Nutmeg ganish

Vigorously shake all ingredients with ice then double strain into a chilled martini glass. Sprinkle nutmeg on top for garnish.

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