COFFEE BOURBON FLIP
Bourbon Flip with coffee liquer. The original recipe doesn’t use coffee.
The Bourbon Flip: Colonial America's Creamy Classic
The Bourbon Flip has roots going back to 17th-century colonial America when flips were hot drinks made with beer, rum, sugar, and eggs. Bartenders would heat these drinks with a red-hot iron poker straight from the fire, making the liquid froth and "flip" - which is how the drink got its name.
Over time, the recipe evolved. In colonial taverns, bartenders added eggs and sometimes cream to sweeten drinks and mask low-quality alcohol. By the time Jerry Thomas published his Bar-tenders' Guide in 1862, flips had become cold cocktails with standardized recipes. The modern flip contains spirit, whole egg, and sugar - no beer, no poker, just shaking.
The Bourbon Flip recipe is simple: two ounces bourbon, three-quarters ounce simple syrup, and one whole egg. Some variations include a small amount of cream, but traditional flips don't use dairy - that's what separates them from eggnog.
For bourbon, mid-shelf bottles work perfectly. Buffalo Trace, Four Roses, or Maker's Mark all have enough character to shine through. The egg creates a rich, silky texture that's similar to custard or eggnog but lighter since there's no cream.
Making it requires vigorous shaking. Add bourbon, simple syrup, and the whole egg to a shaker with ice. Shake hard for at least a minute - your arm should be tired when you're done. This creates the frothy, creamy texture that makes flips special. Strain into a coupe glass and top with freshly grated nutmeg.
The Bourbon Flip is often considered a winter or after-dinner drink. It's filling, warming, and works beautifully as a dessert cocktail. The whole egg might seem intimidating, but when using fresh, refrigerated eggs, the risk is minimal - similar to eating Caesar salad or homemade mayo.
What makes this drink special is that velvety texture. The egg creates a rich mouthfeel without the heaviness of cream, and the nutmeg adds warming spice that ties everything together.
The Bourbon Flip proves that sometimes old-school drinks deserve attention. It's been around for centuries and still works.
RECIPE:
2 oz bourbon
¾ oz simple syrup
1 whole egg
1.5 oz Mr. Black Coffee Liqueur (optional)
Fresh grated nutmeg
Method:
Dry shake all ingredients (no ice).
Add ice, shake again.
Strain into a coupe and garnish with nutmeg.