Egg whites in cocktails are practically commonplace at this point; many bars make their Whiskey Sours with them, and they’re a requirement for drinks like the Gin Fizz. Whole eggs, yolk and all, are not quite as popular a drink ingredient, but there is a strong revival of the category of drinks known as a “flip,” whose defining trait is using a whole egg. One such example is the Sunday Flip from Nashville bartender Jon Howard, who designed the drink while working as the head bartender at Henley. This low-alcohol drink is vermouth-based, and its creaminess as well as its strawberry and vermouth flavors make it a perfect after-dinner libation.
The Sunday Flip was born from Howard’s childhood nostalgia—he remembers enjoying strawberry shortcake on summer Sundays growing up, and even though he admits most of the ingredients were store-bought, it was always the highlight of the week (and his grandfather’s favorite dessert). He wanted the Sunday Flip to be a liquid manifestation of this nostalgic treat—rather than a spirit like brandy or rum, he instead uses a bianco vermouth from Carpano, giving it a much lower alcohol content than many flips.
For the strawberry flavor that’s crucial for the strawberry shortcake vibes, Howard uses a strawberry vinegar, which also adds a tartness and depth, more so than a strawberry syrup would. It plays well with the vermouth and creates a more nuanced drink. Because of its natural tartness, Howard doesn’t add lemon juice; in an unconventional move, he instead shakes the drink with a large peel of lemon, adding its natural citrus oils to the drink rather than its juices. Simple syrup then balances the drink with its sweetness.
Like any drink with an egg, especially a whole one, you’ll want to give this a good dry shake before adding the ice and shaking again. This helps to emulsify the egg and to give the Sunday Flip a good, thick foam head and a creamy mouthfeel.
- 1 whole egg
- 2 ounces Carpano bianco vermouth
- 1/2 ounces simple syrup
- 1/4 ounce strawberry vinegar
- 1 lemon peel
- Garnish: dehydrated strawberries
- Garnish: lemon oil
Add the egg, Carpano bianco vermouth, simple syrup, strawberry vinegar and lemon peel into a shaker and vigorously dry-shake (without ice).
Fill the shaker with ice and shake again until well-chilled.
Strain into a chilled cocktail glass.
Garnish with 3 dehydrated strawberries and a few drops of lemon oil.
RAW EGG WARNING
Consuming raw and lightly cooked eggs poses a risk of food-borne illness.