Name: Brandy Flip
Total time: 15 min
Yield: Makes 1 cocktail
Ingredients: ¾ cup sugar; 5 ounces warm tap water; 2 ounces brandy; 1 large egg; Freshly grated nutmeg for garnishing

Why This Recipe Works

We think it’s time for home bartenders to start shaking more flips, and with the availability of pasteurized eggs, it becomes worry-free. We suggest using a Boston shaker when dry-shaking eggs for cocktails, as it typically has more room than a cobbler shaker for the expansion of the egg foam. The brandy flip is one of the classics, and it’s easy to customize by using a flavored simple syrup, or incorporating a fortified wine like port, or even swapping out the brandy for an assertive amaro.

Before You Begin

You will have leftover simple syrup; the rest can be refrigerated for up to 1 month for use in other cocktails; shake well before using.

Instructions

for the simple syrup

Whisk ¾ cup sugar and 5 ounces warm tap water in bowl until sugar has dissolved. Let cool completely, about 10 minutes, before transferring to airtight container.

for the cocktail

Add 2 ounces brandy, 1 large egg, and ½ ounce simple syrup to cocktail shaker and vigorously shake until mixture is foamy, about 45 seconds.

Fill shaker with ice, then shake mixture until fully combined and well chilled, about 15 seconds. Double-strain cocktail into chilled cocktail glass. Garnish with grated nutmeg and serve.