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.
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.
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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