Flip D’hiver, the winter flip and the history behind it.

45ml House Chinese 5 Spice Appleton VX

15ml Amaro Averna

1 Whole Egg

10ml Pear Nectar

10ml Maple Syrup

Dust of nutmeg

Add ingredients to shaker tin, shake hard and strain into beautiful coupe.

Flip D'hiver
 
Meaning ‘winter flip’ in French. This drink is a culmination of a drink concept I make every winter….  I think I got it right!  Always changing slightly, and improving upon the classic Flip recipe. Velvety texture of egg and the rich mouth feel of pear nectar is complimented with amaro and spice accented with a lovely nutmeg aroma.
 

A history of the flip and Flip D’hiver, Wikipedia version;

flip is a class of mixed drinks. According to the Oxford English Dictionary, the term was first used in 1695 to describe a mixture of beer, rum, and sugar, heated with a red-hot iron (“Thus we live at sea; eat biscuit, and drink flip”). The iron caused the drink to froth, and this frothing (or “flipping”) engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.

The first bar guide to feature a flip (and to add eggs to the list of ingredients) was Jerry Thomas‘s 1862 How to Mix Drinks; or, The Bon-Vivant’s Companion. In this work, Thomas declares that, “The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste.”[1]

With time, the distinction between egg nog (a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in America’s bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.

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