Brandy Flip
A rich, dessert-like classic from the Colonial era — brandy shaken with a whole egg, sugar, and cream, served with a grating of fresh nutmeg. — Crafted by Blinner with Love
Ingredients
- 2 oz Brandy
- 0.5 oz Simple syrup
- 1 whole egg
- freshly grated nutmeg (garnish) garnish
Pairs With
Serve as the dessert itself or pair with chocolate truffles, custard tarts, or vanilla panna cotta to enhance its silky, eggy richness. A perfect nightcap dessert companion.
Instructions
Add brandy, simple syrup, and whole egg to a shaker without ice
Dry shake vigorously for 15 seconds to emulsify the egg
Add ice and shake again for another 12 to 15 seconds
Double strain into a chilled coupe glass
Grate fresh nutmeg over the top
Tips
Flips originally used the whole egg, which makes them richer than sours that only use white The dry shake step is critical for achieving the signature creamy, velvety texture Freshly grated nutmeg is essential — pre-ground nutmeg is a poor substitute