The “flip” dates back to 1695 and was originally made by combining a variety of spirits or wines with a whole egg and plunging a red-hot poker into the cocktail causing it to froth or “flip”. Nowadays, this rich drink is served cold and an aggressive shake creates a rich and creamy froth. Deanston Virgin Oak gives this flip a solid backbone and offers a more refined take on this after-dinner drink.
Course
Drinks
Cuisine
British
Keyword
Deanston, Deanston Flip, Let's Get Blitzen, Scotch
Prep Time5minutes
Total Time5minutes
Servings1
AuthorYvonne Langen
Ingredients
1ozDeanston Virgin Oak
¾ozAmaro Averna
½ozCointreau
¼ozspiced demerara syrup
1whole egg
1dash angostura bitters
Garnish: freshly grated nutmeg
Spiced Demerara Syrup
2cupsdemerara sugar
1cupwater
2star anise
1whole vanilla bean
6whole cloves
2cinnamon sticks
Instructions
Add all ingredients to a shaker with ice and shake vigorously for 15-20 seconds.
Strain into a chilled coupe glass.
Garnish with freshly grated nutmeg.
Spiced Demerara Syrup
Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
Cool to room temperature.
Carefully strain the whole ingredients out of the syrup. Once cool enough to handle, store the gingerbread syrup in a swing top bottle or mason jar and keep in the fridge. Syrup will keep for about a month.