• Brandy
  60 ml (2 oz)

  Use a good-quality, smooth brandy
• Simple syrup
  15 ml (0.5 oz)

  Adjust to taste
• Whole egg
  1

  Provides creamy texture; use freshest eggs possible
• Heavy cream
  30 ml (1 oz)

  Optional, for extra richness (classic recipes often omit)
• Freshly grated nutmeg
  1 pinch

  For garnish

• Cocktail shaker
• Hawthorne strainer
• Fine mesh strainer (optional, for extra smoothness)
• Jigger
• Bar spoon

1. 1

   Crack a fresh egg into your cocktail shaker.

2. 2

   Add the brandy, simple syrup, and heavy cream (if using) into the shaker.

3. 3

   Dry shake (shake without ice) for about 10 seconds to emulsify the egg.

4. 4

   Add ice to the shaker and shake vigorously for 15–20 seconds, until well-chilled and frothy.

5. 5

   Strain into a chilled coupe or small wine glass using a Hawthorne strainer; optionally, double strain through a fine mesh strainer for extra smoothness.

6. 6

   Garnish generously with freshly grated nutmeg on top.

• Silky-smooth texture that's both comforting and elegant
• Perfect for dessert or as a nightcap
• Simple ingredients, big flavors
• A true taste of cocktail history
• Customizable—add a sprinkle of nutmeg or cinnamon for extra warmth

The Flip family of drinks dates all the way back to the late 1600s, when they were made with beer, rum, and eggs, heated with a red-hot poker! As the centuries rolled on, Flips evolved into the creamy egg-and-spirit concoctions we know today—especially beloved in the Victorian era as a luxurious after-dinner treat. The Brandy Flip became a favorite among those who wanted something both rich and refined, and it's remained a staple in classic cocktail books ever since.