I attended a holiday party a couple weeks before Christmas and the host shook up this delightful — and light — take on a traditional eggnog. It’s called a Norfolk Flip; the recipe is featured in the latest issue of Culinaire magazine. Traditionally a ‘flip’ was a drink heated with a fire poker — this method caused the liquid to steam and bubble, a technique called flipping. Eventually bartenders began using eggs to create the desired frothy effect.
A delicious alternative to a traditional eggnog.
The beauty of this drink is it’s made without milk or cream, but still tastes smooth and rich — the secret is the egg (and the spiced simple syrup). This cocktail makes a nice fireside sip throughout the holidays, or toast with it on New Year’s Eve. Cheers!
Happy holidays everyone!
Norfolk Flip
- 1 oz cognac (I used Courvoisier VS)
- 1 oz dark rum (I used Mount Gay Eclipse)
- 1 oz spiced syrup*
- 3 drops bitters
- 1 whole egg
- Nutmeg garnish
*Spiced syrup
- 1:1 raw sugar to water boiled and steeped with a desired amount of cloves, green cardamom, pimento and fresh grated cinnamon.
Combine the fresh cracked egg and liquid ingredients in a shaker. Dry shake to emulsify egg, then add ice and shake again. Strain into a rocks glass with one large ice cube inside. Sprinkle with nutmeg and serve.
— Recipe modified from Culinaire, by Tarquin Melnyk
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