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Bourbon Flip
Posted: July 18, 2026
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About
The Flip is one of cocktail history's oldest categories — hot spiced drinks made with ale, rum, and eggs that sailors drank on cold nights, heated with a red-hot poker. By the 19th century they were served cold, and by the 20th they'd evolved into the rich, silky stirred-egg cocktails we know today. The Bourbon Flip is the whiskey expression: bourbon, a touch of simple syrup, and a whole egg shaken vigorously until the yolk and white fully incorporate into a thick, velvety froth. It's warming, rich, and surprisingly delicate — the egg smooths bourbon's edges into something almost custard-like. Serve without ice, freshly grated nutmeg on top.
Instructions
- Combine bourbon, simple syrup, and the whole egg in a cocktail shaker without ice. Shake vigorously for 15 seconds — this is the 'dry shake' that incorporates the egg.
- Add ice to the shaker and shake again for another 10-12 seconds until well chilled.
- Strain into a chilled coupe or small wine glass — no ice in the glass.
- Garnish with freshly grated nutmeg over the top of the froth.