Brandy Flip
Brandy Flip is made with cognac, rich syrup and a whole egg shaken into a creamy textured cocktail, served cold.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Chill a coupe and prepare the garnish before mixing.
Add all measured ingredients to a shaker.
Add ice and shake until cold, strain back into the empty tin to remove the ice, then seal and shake again without ice to build the foam.
Fine strain into the prepared coupe.
Dust the surface lightly with freshly grated nutmeg.
A thoughtful finish
- Use a pasteurized whole egg and shake thoroughly to blend the yolk as well as the white.
- Use the pasteurized egg product specified for this build, and measure it before adding it to the tin.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Egg white alone creates a sour-style foam and misses the richness of a flip.
- Insufficient shaking leaves the egg poorly incorporated and the texture uneven.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Brandy Flip?
Brandy Flip is made with cognac, rich syrup and a whole egg shaken into a creamy textured cocktail.
Can I scale a Brandy Flip for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
Can I leave out the egg?
Leaving out the egg changes the texture; the selected recipe includes it. An egg-free version should be labeled as an adaptation rather than presented as the same build.
What glass should I use for a Brandy Flip?
Use the assigned coupe for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Another bottle of the base — Editorial bottle variation: use another producer of the same cognac style at the listed measure; record the bottle rather than assuming identical sweetness or strength.
- Over a large ice cube — Editorial serving variation: serve the same measured mixture over a large fresh cube in a rocks glass; continued ice melt will change its dilution over time.
Where it comes from
Brandy Flip is made with cognac, rich syrup and a whole egg shaken into a creamy textured cocktail, served cold.
Sources
- Difford’s Guide — Brandy Flip Cocktail Recipe (reference) link
Strength. About 1.35 US standard drinks at an estimated 15.3% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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