Let’s Get Blitzen: Cocktail Advent Calendar – Day 15 – Cognac Ginger Flip. We did a Secret Santa gift exchange at my office on Friday and one of my coworkers had the decided misfortune or pulling my name from the hat. If you asked my parents they would tell you that I’m notoriously hard to buy for.
Luckily, I’m blessed to work on a small, close-knit team and my colleague Oksana totally nailed it – on a slim budget of only $30 too! She found three beautiful bright blue coupe glasses, one of which is pictured here.
I wanted to draw attention to the shape, colour, and dimensionality of this beautiful vintage glassware by creating a cocktail that would have a frothy, white top. A flip was just the ticket.
In last year’s iteration of the Let’s Get Blitzen: Cocktail Advent Calendar, I featured this Coffee Flip with Averna Amaro – a delicious cocktail for Christmas morning, if I do say so myself.
The primary characteristic of any flip: it’s made with a whole egg. It’s little brother, the fizz, is made with only an egg white.
A common concern with using raw eggs in cocktails are the risks of salmonella. Luckily, the risk of salmonella bacteria in eggs has fallen sharply as many egg-producing chickens are vaccinated against salmonella. That being said, the risk of salmonella is higher amongst the elderly, pregnant women, and children. Two of which should probably be avoiding cocktails altogether, regardless of the raw egg component.
So, if it’s something that concerns you, go ahead and skip this one and check back tomorrow to see what’s on offer. It’s not quite true that alcohol or citrus juice will kill the presence of salmonella bacteria – either the cocktail would have to be very strong or sit for a very long time (as in aged eggnog).
Flips, fizzes, sours, and other classics like the Clover Club remain popular in bars and restaurants the world over. The egg white or whole egg creates a silky froth on the top of the drink that is best achieved with a dry shake (shaking without ice) followed by a wet shake (shaking with ice).
I’ve used ginger syrup in this recipe, in place of standard simple syrup, to add another flavour dimension that pairs nicely with the freshly grated nutmeg on top.
A good quality cognac is a must-have for this cocktail as there aren’t many other ingredients to mask a low-quality spirit. Treat yourself to the good stuff.
Cognac Ginger Flip
- 1½ oz cognac
- 1 oz ginger syrup
- 1 whole egg
- freshly grated nutmeg, for garnish
- ½ cup granulated sugar
- ½ cup water
- 1 tbsp fresh ginger, grated
Combine the ingredients in a cocktail shaker without ice and shake for 30 seconds until egg is emulsified. Add ice to the shaker and shake for aonther 30 seconds. Strain into a coupe glass and grate fresh nutmeg over top.
Combine sugar, water, and grated ginger in a small saucepan. Bring to a simmer over medium heat, stirring often until sugar is dissolved. SImmer for 10 minutes, reducing heat as needed, to allow ginger to infuse. Remove from heat and let cool to room temperature before using. Syrup will keep in an airtight container in the fridge for up to two weeks.