Drink of the Week: Norfolk Flip

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.

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!

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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