The “flip” dates back to the early 1600s. These egg-and-booze cocktails were served hot back then, heated using something called a loggerhead, which seems like a cross between an immersion blender and a curling iron.
These days flips are served cold, which sounds more appealing. Crushing the herbs together with Earl Grey tea leaves makes this recipe a snap. It’s a bit like making instant eggnog.
The warm spicy qualities of any rye whiskey will shout from this cup of silky, frothy cheer.
Tip: Set a timer for your shake. If you are anything like me, 2 minutes lasts way longer than what I imagine, and the full time is key in creating the froth.
Ingredients
- For the Earl Grey Syrup:
- 1 teaspoon rose petals or rose petal-flavored tea leaves
- 2 teaspoons Earl Grey Tea leaves
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground black pepper
- 1 teaspoon packed orange zest
- ¼ cup fine sugar
- 1 cup boiling water
- For each Earl Grey Citrus Flip:
- 2 ounces whiskey
- ½ ounce blood orange juice
- ¾ ounce Earl Grey Syrup
- 1 egg
- 2 ounces heavy cream
- Bay Laurel Bitters
- Freshly ground nutmeg, for garnish
Instructions
To Make the Earl Grey Syrup:
Mix together the teas, spices, zest and sugar in a small bowl until well mixed. Pour the boiling water over the mixture and stir well until all the sugar dissolves. Allow the syrup to cool, bottle and refrigerate.
For each Earl Grey Citrus Flip
Place the whiskey, blood orange juice, Earl Grey Syrup, egg and cream in a shaker (without ice). Shake vigorously for at least 2 minutes. Fill the shaker with ice and shake again, vigorously, for another 90 seconds. Strain into a large coup-style glass that holds about 6 ounces. Garnish with a little freshly grated nutmeg.
