Flips for Drinks

By Paul Nelson

Last week, you made the pisco sour, a drink that utilizes the white of an egg to create a thick, foamy topping on the drink. Technically, the pisco sour qualifies as a flip, a variety of mixed drink that utilizes all or part of an egg. The term flip is a bartending adjective dating back to the mid-19th century, and there are any number of variations because there are all sorts of potential liquors to work with. The egg adds thickness and creaminess to the drink. Just the egg white will produce the foamy top, and just the yolk will add a measure of rich creaminess throughout the drink. Some people love flips, others don’t.  Here are two different flip recipes that you might want to experiment with.

The first recipe I ever stumbled across for using up the forlorn egg yolk from a pisco sour was the awkwardly entitled Marlon Brando’s Pueblo Flip. The internet knows of only one site associating Marlon Brando with this drink, and those seem like pretty slim odds to me. I just call it the Pueblo Flip:

  • 1 oz. tequila
  • 1 tsp. crème de cacao
  • 1 tsp. dark rum
  • heaping ½ tbsp. of vanilla flavored sugar (use brown or regular sugar and add vanilla)
  • 1 egg yolk

Add all of the ingredients into a shaker and shake vigorously (with or without ice) for a at least good thirty seconds. You want to get the egg yolk mixed up thoroughly, otherwise there will be little clumps in the drink that are unappetizing. Strain or pour the resulting mixture into a glass over ice. The egg yolk adds viscosity and smoothness to the drink, mellowing out the alcohol taste somewhat. This is my go-to option for using up an egg yolk when I make my wife her beloved pisco sour.

hith-green-fairy-a

The absinthe flip uses a whole egg, so you can make it regardless of whether you’re making the pisco or not:

  • 1 oz. absinthe
  • 1 oz. Cointreau
  • 1 egg
  • 2 tsp. lemon juice
  • 1 tsp. sugar

Again, put everything in a shaker with some ice and shake the bejesus out of it for at least thirty seconds. As before, not shaking enough = clumpy and gross. Adequate shaking = smooth and yummy.

What surprised me most about this drink is that it tastes very tropical, with a pronounced pineapple taste to it that I wouldn’t have expected. It’s very enjoyable, light, and creamy.

Absinthe got a bad rap a century or more ago when it was the popular drink of the artistic types in Paris. It was rumored to be hallucinatory in nature; its traditional name is le fee verte, or the green fairy. For most of the 20th century, it was banned in much of Europe as well as the United States, but those restrictions began to lift in the 1990s. You can now find it at well-stocked liquor stores. It has a very high alcohol content (proof), and can be rather pricey. However, it will most likely last you a very long time. Enjoy!

JaggedWordLogo2