ol_ironstomach Posted November 28, 2007 Share Posted November 28, 2007 Jason Wilson's WaPo column this week is a fun essay on winter drinks. Makes me want to go out and pick one that's a little more flexible than the Tom and Jerry. In his sidebar is a recipe for the Golden Rye Flip, a cold alternative to eggnog. Which brings me to something that's been troubling me this year: what should properly define a flip? The original drink, which flourished in these colonies during the mid-18th C, was a sweetened beer cocktail, violently and entertainingly frothed right before serving by plunging in a loggerhead kept hot in the fireplace. The sudden application of heat causes the beer to release a lot of carbonation at once, resulting in a warm, creamy quality. I can tell you from firsthand experience that it's a drink that makes you want to slap on a tri-cornered hat and growl like a pirate (although that last bit might be because my facilitator hand-forged his loggerhead in a jolly roger motif). And yet we have these whiskey flips, served cold, and bearing little resemblence to the original, but plenty to nog. And they're being revived as classics. Any cocktailians care to fill in the historical bridge that I'm missing? Any other favorite flip recipes? Link to comment Share on other sites More sharing options...
Chris Cunningham Posted November 29, 2007 Share Posted November 29, 2007 Just another tidbit of info regarding flips..Flips were named after the meatl "flip iron" specifically used for heating beverages usually made of Rum, beer, spices and eggs. The flip irons were set in the fireplace(screw smores) to heat up until red hot then stuck into the large mug to "mull" the beverage, then set back in the fireplace to prep the next one . Eggs were optional here not specificsally required FYI In addition Most flips today are shaken and served over ice, rather than being heated You can make your own using just a saucepan or kettle and stovetop, along with haet proof mugs. PLEASE REMEMBER THIS IF NOTHING ELSE--whyen you prepare a hot drink, the booze of choice is only to be HEATED NOT BOILED!!! Otherwise the alcohol will be boiled away and the flavor compromised. Also prewarm your Glass Irish coffee mug or glass vessel of choice with hot tap water first to prevent cracking and the tears that will follow One of my favorite that I made at Andale was the Aztec Eggnog For 6 servings use the following: 4 cups eggnog 1 teaspoon nutmeg 1/2 teaspoon ground cloves 2 tablespoons unsweetened cocao powder 1/2 cup grated Mexican chocolate-Ibarra cinamon flavored choc from mexico-available here 1 1/2 cup Reposado or Anejo tequila I prefer Sauza Hornitos for the reposado and Chinaco or Don Eduarado for the Anejo--Trust me in a saucepan combine and whisk the eggnog,nutmeg,cloves, and cocao powder. HEAT NO BOIL, the mixture over medium-low heat until simmering Slowly add the chocolate until melted.\ Remove from the heat and add tequila and stir Serve in your prewarmed cups\mugs and top with chocolate shavings Kick back, enjoy, then shoot that annoying neighbors cat You can also substitute bourbon, rum or brandy for the tequila Another awesome drink is the Sevilla Flip 1 oz heavy cream 1/2 teaspoon sugar 1 1/2 light Rum 1 1/2 Ruby Port ground nutmeg make same way as above Link to comment Share on other sites More sharing options...
DonRocks Posted November 29, 2007 Share Posted November 29, 2007 Kick back, enjoy, then shoot that annoying neighbors cat Anyone compiling a Quotes-Of-The-Year list for 2007? Link to comment Share on other sites More sharing options...
ulysses Posted November 29, 2007 Share Posted November 29, 2007 Cunningham and I were discussing advocaat the other day, the article talks about using it(egg liqeur) for flips. I find it only works when mixing with a low-proof liqeur; make a rye or rum flip with this and it's over the top. I mixed it with banana nectar and powdered sugar for the Banana Flip. BTW: The snowball cocktail is like a three day old dirty diaper filled with limes and ramen noodles. Link to comment Share on other sites More sharing options...
Hannah Posted November 29, 2007 Share Posted November 29, 2007 BTW: The snowball cocktail is like a three day old dirty diaper filled with limes and ramen noodles. Okay, that's the second funniest description I've ever heard of an Advocaat cocktail (this being a public forum, I won't repeat the first but will be happy to share it via PM.) Link to comment Share on other sites More sharing options...
dirtymartini Posted December 4, 2007 Share Posted December 4, 2007 Adding the egg whites is what's hot. Shake, shake, shake. Then shake. A sherry flip with a little lemon is pretty good. I added a touch of congac too. Strained and seved up, cold. Link to comment Share on other sites More sharing options...
derekmbrown Posted December 5, 2007 Share Posted December 5, 2007 The following article may help... History of Alcohol in America Link to comment Share on other sites More sharing options...
jparrott Posted December 5, 2007 Share Posted December 5, 2007 I may have a mental block here, but is there really not a classic (i.e., well known, old, with a well known name) that's just white rum, sugar, lime juice, and egg white, maybe with bitters? I mean, a few things show up in cocktaildb with those ingredients, but I don't recognize any of the names. I'm in the mood for a bit of the totally awesome Neisson white rhum agricole. Link to comment Share on other sites More sharing options...
derekmbrown Posted December 5, 2007 Share Posted December 5, 2007 I may have a mental block here, but is there really not a classic (i.e., well known, old, with a well known name) that's just white rum, sugar, lime juice, and egg white, maybe with bitters? I mean, a few things show up in cocktaildb with those ingredients, but I don't recognize any of the names. I'm in the mood for a bit of the totally awesome Neisson white rhum agricole.Essentially a Daiquiri, right? Anyway, check this out for some possible insight...The Cocktail Spirit with Robert Hess Link to comment Share on other sites More sharing options...
jparrott Posted December 5, 2007 Share Posted December 5, 2007 Yeah, that's what I figured upon reflection. Just my first few checks on daiquiris didn't mention egg whites. Link to comment Share on other sites More sharing options...
jparrott Posted December 5, 2007 Share Posted December 5, 2007 Mmmmmmmmmmmmmmmm. Happy Repeal Day! Link to comment Share on other sites More sharing options...
Joe Riley Posted December 6, 2007 Share Posted December 6, 2007 Mmmmmmmmmmmmmmmm. Happy Repeal Day! *Sigh* If it weren't for all of this @#$%* snow, I'd be down at the Tabard Inn right now happily imbibing with the folks gathered there for just this occasion. Link to comment Share on other sites More sharing options...
zoramargolis Posted December 6, 2007 Share Posted December 6, 2007 I may have a mental block here, but is there really not a classic (i.e., well known, old, with a well known name) that's just white rum, sugar, lime juice, and egg white, maybe with bitters? I mean, a few things show up in cocktaildb with those ingredients, but I don't recognize any of the names. I'm in the mood for a bit of the totally awesome Neisson white rhum agricole. Could it be a lime rickey? Link to comment Share on other sites More sharing options...
derekmbrown Posted December 6, 2007 Share Posted December 6, 2007 Happy Repeal Day! Th great thing is you can drink every day after too. Link to comment Share on other sites More sharing options...
legant Posted December 6, 2007 Share Posted December 6, 2007 Regarding the original article: Are these legit drinks, specifically the Saratoga. Or, will I be thrown out of the bar by a laughing bartender? Link to comment Share on other sites More sharing options...
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