While the latter half of the 20th Century saw eggs almost entirely disappearing from cocktail menus, the birth of the so-called Cocktail Renaissance brought them back in a big way. The most commonplace use for eggs is in the form of egg whites in sours, which help balance those drinks’ sweet and acidic qualities.
Less commonplace in drinks than egg whites, but growing in popularity, is the addition of a whole egg. The most popular drink that incorporates a whole egg is likely Eggnog, a holiday concoction that also sees cream and milk added. But the flip is a historic family of drinks, made with a whole egg, spirit and a sweetener of some sort, rather than any kind of dairy.
It’s this simple blueprint that the Gaelic Flip is based on. From Chicago bartender Charles Joly, founder of bottled cocktail line Crafthouse Cocktails, this appropriately named drink uses Irish whiskey, some sweet vermouth and a mix of allspice liqueur and simple syrup for sweetness. The result is a foamy, rich and silky drink that, when made right, is as stunning to look at as it is to drink.
Joly uses Bushmills in his recipe, a popular brand of Irish whiskey. Affordable and reliable, it makes for a very solid and sumptuous base for the Gaelic Flip. Using other popular and affordable brands, like Jamesons, Powers or Tullamore DEW, is absolutely acceptable as well. Considering how much the whiskey will get muffled with allspice and egg it’s best to avoid using something too pricey; save the expensive Irish whiskeys for sipping or at least use them in a cocktail like a Tipperary.
Even more so than with an egg white drink, a flip benefits from what’s known in the industry as a dry shake. For that, simply build the cocktail as normal in the shaker, but omit the ice for the time being. After a vigorous shaking to build up the foam, add the ice and shake again until well-chilled, and double strain using a handheld strainer into your awaiting chilled vessel. If properly crafted, the drink should have a thick layer of foam on top, one that will act as a buoyant pillow for the freshly grated nutmeg to rest upon.
- 1 1/4 ounces Bushmills Irish whiskey
- 1 ounce sweet vermouth
- 1 tsp allspice liqueur
- 1/3 ounce simple syrup
- 1 egg
- Garnish: grated nutmeg
Add all ingredients into a shaker and vigorously dry-shake (without ice).
Open the shaker and add ice, and shake vigorously until well-chilled.
Double strain into an Irish Coffee mug or rocks glass.
Garnish with grated nutmeg.
RAW EGG WARNING
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.