Rye Flip
A rich, dessert-like classic from the colonial tavern tradition — rye whiskey, whole egg, and simple syrup shaken into a creamy, frothy indulgence dusted with nutmeg. — Crafted by Blinner with Love
Ingredients
- 2 oz Rye whiskey
- 0.5 oz Simple syrup
- 1 whole egg
- freshly grated nutmeg (garnish) garnish
Pairs With
Serve after dinner with bread pudding, custard tart, or vanilla crème brûlée—the silky egg yolk and rye create a dessert cocktail that harmonizes beautifully with classic warming desserts.
Instructions
Add rye, simple syrup, and whole egg to a shaker without ice
Dry shake vigorously for 20 seconds to fully emulsify the egg
Add ice and shake hard for another 12 seconds
Double strain into a chilled coupe glass
Grate fresh nutmeg over the top
Tips
Flips date back to the 1600s when they were made with hot beer — the spirit version evolved in the 1800s The whole egg (yolk and white) gives body and richness that egg white alone cannot Use the freshest eggs possible and always dry shake first for the best texture