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Deanston Flip | Deanston Virgin Oak | Taste and Tipple

Deanston Flip

The “flip” dates back to 1695 and was originally made by combining a variety of spirits or wines with a whole egg and plunging a red-hot poker into the cocktail causing it to froth or “flip”.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 Time 5 minutes
Total Time 5 minutes
Servings 1
Author Yvonne Langen

Ingredients

  • 1 oz Deanston Virgin Oak
  • ¾ oz Amaro Averna
  • ½ oz Cointreau
  • ¼ oz spiced demerara syrup
  • 1 whole egg
  • 1 dash angostura bitters
  • Garnish: freshly grated nutmeg

Spiced Demerara Syrup

  • 2 cups demerara sugar
  • 1 cup water
  • 2 star anise
  • 1 whole vanilla bean
  • 6 whole cloves
  • 2 cinnamon sticks

Instructions

  1. Add all ingredients to a shaker with ice and shake vigorously for 15-20 seconds.
  2. Strain into a chilled coupe glass.
  3. Garnish with freshly grated nutmeg.

Spiced Demerara Syrup

  1. Combine all ingredients in a medium saucepan over medium heat. Bring to a low boil, stirring frequently.
  2. Reduce heat to medium low and let simmer for about 15 minutes until syrup is slightly thickened.
  3. Cool to room temperature.
  4. 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.