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.
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!
- 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
- 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