A sweet & smoky take on a whiskey flip...
Dare to switch up the flip? A more than 300-year-old category of drink, today a flip is known as a frothy mixture of spirit or fortified wine, sugar, and egg. Originally served hot, the wintry cocktail would be warmed by means of a large iron poker that ye olde bartenders would heat in the fire before plunging it––blazing hot––into a drink.
Often served in the morning or at bedtime, flips were considered a soothing drink despite their playful name. But our take on the classic whiskey flip turns that notion on its head with a kick of coffee. We still take ours late at night (and we won't tell if you sneak one in before noon), but this drink is more likely to twirl you into twilight rather than tuck you in for bed.
What You'll Need
3 oz bourbon whiskey
1 egg white
2 teaspoons fine sugar
if brewed as a pourover, adjust your coffee ratio to 40 grams of ground coffee to 300 grams of water
1.5 oz heavy cream
1 whole nutmeg
1 star anise
1 cup ice
coupe glass, chilled
microplane (for grating nutmeg)
We brewed with one of our fresh crop single origins from Peru, the aptly named Peru Estrella Divina. However, our cold brew ready Icebreaker Blend, Infrared Blend, or any sweet and fruity light-medium roast single origin will serve you well.
1. Carefully light the star anise on fire until lightly smoking and place your coupe cocktail upside down on top of the anise on a plate or heat-resistant countertop. Leave the star anise capped until the cocktail is served.
2. Add the bourbon, sugar, coffee, cream and ice to your cocktail shaker. Shake vigorously.
3. Strain ingredients into spare glass, discard the ice and pour strained ingredients back into the cocktail shaker with the egg white. Shake vigorously until frothy.
4. Flip over your smoky coupe glass and strain the mixed cocktail into it.
5. Top with shaved nutmeg and the smoky star anise.