Which cocktail trend swarmed the (soon-to-be) United States around the turn of the 18th century? The flip, a comforting blend of warm ale, booze, sugar, spice, lemon and egg yolk. It was the colonistsâ€™ beverage of choice: John Adams vividly wrote of taverns full of flip drinkers, and George Washingtonâ€™s personal expense log contains multiple entries for the cold-weather beverage. Today, flips remain a beery alternative to mulled wine. And while in the 1700s, barkeeps used hot iron pokers to heat the beer (which then frothed or â€śflippedâ€ť), a saucepan on the stovetop of your 21st-century kitchen does just fine.
- 12 ounces pale ale
- 1 1⁄2 ounces lemon juice
- 1 tablespoon granulated sugar
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1 ounce brandy or dark rum
- 1 egg yolk (optional)
1. Heat 4 ounces of the ale with the lemon juice, sugar, ginger and cinnamon in a saucepan over medium heat until the sugar has fully dissolved. Remove from heat.
2. In a large bowl, vigorously beat the brandy or rum with the egg yolk. Add the beer mixture and whisk thoroughly to combine. Transfer to a large glass or beer mug and top with the remaining ale, stir well and serve.