I’m raising my glass in a toast to these incredibly fine eggs and their amazingly talented craftsman with something eggceptionally delicious. A cocktail made with a whole egg is commonly referred to as a “flip” and can be imagined much like it’s well known relative, eggnog. Flip originally did not contain egg but was a very popular drink of the colonial era containing rum, sugar or molasses and beer which was then heated with a red hot iron known as a “loggerhead”. In the nineteenth and twentieth century, flip became synonymous with the inclusion of an egg in the drink, which was no longer heated but rather shaken with ice.

Classic flips and eggnogs are based with rum or brandy, but alternate spirits can make for incredibly interesting variations, such as Jeff Morgenthaler’s beloved recipe which I featured last year. In the vermouth flip, chocolate infused sweet vermouth provides an irresistable dessert forward base spirit which is tempered by a hint of bitter amaro. The sweet maple syrup and whole egg turn the affair into a rich and decadent eggnog like confection with a smooth and velvety texture. It’s a wonderful way to start the new year – cheers.

Vermouth Flip by Shaun Byrne

1 ¾ oz cacao nib infused sweet vermouth (Carpano Antica preferred)

¼ oz Fernet-Branca

¼ oz maple syrup

1 whole egg

Shake all ingredients with ice for 10 seconds and double strain into a scotch glass. Grate fresh nutmeg over the top.

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