Brandy Flip
The flip template: a whole egg shaken into brandy until it turns thick and pale.
6ozCoupe holds 6 oz of liquidStemmed, served up. The liquid is the whole drink.Build
| Brandy | 2 oz60 ml1 oz30 ml1 ½ oz45 ml2 ½ oz75 ml3 oz90 ml |
| Egg | 1 whole |
| Superfine sugar | 1 tsp5 ml |
| Light cream | ½ oz15 ml¼ oz7.5 ml⅜ oz10 ml⅝ oz20 ml¾ oz20 ml |
| Nutmeg | ⅛ tsp0.5 ml |
Rescaled to your 1 oz30 ml pour. Written around 2 oz60 ml.
Rescaled to your 1 ½ oz45 ml pour. Written around 2 oz60 ml.
Already built on your 2 oz60 ml pour.
Rescaled to your 2 ½ oz75 ml pour. Written around 2 oz60 ml.
Rescaled to your 3 oz90 ml pour. Written around 2 oz60 ml.
Tools
Contains raw eggRaw egg can carry salmonella. Pasteurised egg — fresh or cartoned white — works the same in a shaker and removes the risk; worth insisting on for anyone elderly or immunocompromised, and keep eggs refrigerated.
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Method
- Shake the brandy, whole egg, sugar and cream hard with ice until thick.
- Strain into a chilled coupe.
- Grate nutmeg over the top.
Recipe data: TheCocktailDB (opens in a new tab)
Mixology by Whiphttps://mixologybywhip.com/recipes/brandy-flip
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