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Hot Beer Flip

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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 colonists’ beverage of choice: John Adams vividly wrote of taverns full of flip drinkers, and George Washington’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 “flipped”), a saucepan on the stovetop of your 21st-century kitchen does just fine.

Makes: 1

  • 12 ounces pale ale
  • 1 12 ounces lemon juice
  • 1 tablespoon granulated sugar
  • 14 teaspoon ground ginger
  • 14 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.


Choose a American Pale Ale for this recipe

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