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The hot beverage known as flip, from which the modern cocktail evolved, has been around since the late 17th century. It originated in colonial
America, and was described as "a sort of Sailors Drink". It was a very popular drink in both English and American taverns until the 19th century. There were
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To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy. When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, &c. into
498:
The Cook's Oracle; containing receipts for plain cookery on the most economical plan for private families; also the art of composing the most simple, and most highly finished broths, gravies, soups, sauces, store sauces, and flavouring essences: The
Quality of each Article is accurately stated by
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The drink was warmed (and thus mulled) by first having its beer component placed in a vessel by a fire. Once near boiling, the hot ale was transferred to a jug and combined with the eggs and other ingredients. Another jug was used to pour the liquid back and forth (hence the name
144:
In this work, Thomas declares that, "The essential in flips of all sorts is to produce the smoothness by repeated pouring back and forward between two vessels and beating up the eggs well in the first instance the sweetening and spices according to taste."
597:
The
American Bar-Tender; or The Art and Mystery of Mixing Drinks, Together With Observations on The Qualities of Wines, Liquors, and Cigars, to Which is Appended Several Hundred Toasts, Patriotic, Firemen's, Political, Lovers', Sporting,
152:(a spirit, egg, cream, sugar, and spice) and a flip (a spirit, egg, sugar, spice, but no cream) was gradually codified in U.S. bar guides. In recent decades, bar guides have begun to indicate the presence of cream in a flip as optional.
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many variations as each tavern would have its own recipe. It was principally a mulled ale, with the addition of rum or brandy, sugar, spices (almost always grated nutmeg), and fresh eggs. Some notable variations existed such as the
193:. The rod would be heated in or by the fire until red-hot and then plunged into the cup of flip. The hot iron further mulled and frothed the drink, imparting a slightly bitter, burned taste.
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evolved from it. It was a narrow piece of iron about three feet long with a slightly bulbous head about the size of a small onion, used for heating tar or pitch to make it pliable.
133:(or "flipping") engendered the name. Over time, eggs were added and the proportion of sugar increased, the beer was eliminated, and the drink ceased to be served hot.
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185:) until creamy smooth. Finally, the drink was served in a cup or tankard and finished using a dedicated iron fireplace poker called a
129:, heated with a red-hot iron ("Thus we live at sea; eat biscuit, and drink flip"). The iron caused the drink to froth, and this
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weight and measure; The whole being the result of actual experiments instituted in the kitchen of a physician
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The
Curiosities of Ale & Beer: An Entertaining History: Illustrated with over Fifty Quaint Cuts
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44:, an egg, and simple syrup is shown served in a stemmed cocktail glass and garnished with grated
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423:. Lincoln Financial Foundation Collection. London : Printed for T. Osborne . p. 348.
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another;— turn it from one pitcher to another till it is as smooth as Cream.
248:) circa 1820. A minor lumberjack character, 'old Heber Atwood,' sips from a
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A loggerhead being heated. Once red-hot, it would be plunged into the drink.
256:. The flip is served to all of the townspeople, alongside cake and cheese.
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Hot
English Ale Flip – same as Rum Flip, without rum and less egg white
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The first account of a cold flip was in 1874 with E.A. Simmons's book
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Hot Brandy Flip – brandy, sugar, egg yolk, hot water, grated nutmeg
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And a Bottle of Rum: A history of the new world in ten cocktails
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The
American Bar-Tender; or The Art and Mystery of Mixing Drinks
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Sleeper – aged rum, sugar, egg, water, cloves, coriander, lemon
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was originally used as the hot-rod before the purpose-built
117:, the term was first used in 1695 to describe a mixture of
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when describing the Six Jolly
Fellowship Porters tavern.
447:. London: Swan Sonnenschein & Co. pp. 388, 389.
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The following flip recipes appear in Jerry Thomas 1887.
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followed thereafter by Jerry Thomas's guide in 1887.
600:. New York: Manhattan Publishing Company. p. 8.
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142:How to Mix Drinks; or, The Bon-Vivant's Companion.
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381:"Love for Love by William Congreve: Scene XV"
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420:An Universal Etymological English Dictionary
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407:(New York: Dick and Fitzgerald, 1862), 60.
356:, raw eggs, sugar, grated nutmeg or ginger
136:The first bar guide to feature a flip was
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259:A recipe of the old drink, as written in
226:The drink is central to an annual winter
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345:Hot Gin Flip – substitute Holland gin
336:Hot Rum Flip – substitute Jamaica rum
280:Flip recipes from Jerry Thomas (1887)
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538:Fields, Osgood, & Co. Publishers
519:Fields, Osgood, & Co. Publishers
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252:of flip, and the Deacon sips from a
301:Cold Gin Flip – substitute Holland
295:Cold Rum Flip – substitute Jamaica
148:With time, the distinction between
292:, water, egg, sugar, grated nutmeg
14:
551:Stowe, Harriet Beecher (1869).
532:Stowe, Harriet Beecher (1869).
513:Stowe, Harriet Beecher (1869).
307:Cold Whiskey Flip – substitute
469:. Broadway Books. p. 74.
339:Hot Whiskey Flip – substitute
327:Sherry Wine Flip – substitute
99:See the article for specifics.
1:
502:. London. pp. 384, 385.
240:, which seeks to illustrate
495:Kitchiner, William (1822).
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557:Fields, Osgood, & Co.
441:Bickerdyke, John (1889).
385:www.online-literature.com
173:which had no ale, or the
115:Oxford English Dictionary
88:Commonly used ingredients
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595:Simmons, E. A. (1874).
348:Hot English Rum Flip –
465:Curtis, Wayne (2007).
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244:culture (specifically
177:which had no spirits.
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633:Cocktails with brandy
623:Cocktails with whisky
576:www.diffordsguide.com
232:Harriet Beecher-Stowe
213:Flip is mentioned in
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16:Class of mixed drinks
113:. According to the
638:Cocktails with eggs
417:Bailey, N. (1763).
288:Cold Brandy Flip –
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643:Cocktails with gin
628:Cocktails with rum
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405:How to Mix Drinks
261:The Cook's Oracle
220:Our Mutual Friend
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64:Common alcohol(s)
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572:"Flip cocktails"
570:Difford, Simon.
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540:. p. 483.
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476:978-0307338624
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319:Port Wine Flip
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109:is a class of
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171:Sailor's Flip
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618:Mixed drinks
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579:. Retrieved
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388:. Retrieved
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228:woodchopping
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138:Jerry Thomas
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111:mixed drinks
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242:New England
612:Categories
581:2022-09-12
555:. Boston:
536:. Boston:
517:. Boston:
390:2021-10-23
367:References
199:loggerhead
40:made from
323:port wine
230:event in
208:toddy rod
191:toddy rod
263:(1822):
140:'s 1862
131:frothing
25:Cocktail
352:, aged
341:whiskey
315:whiskey
309:Bourbon
254:tumbler
204:flipdog
175:Egg-Hot
156:History
150:egg nog
70:Whiskey
473:
329:sherry
290:brandy
125:, and
75:Brandy
46:nutmeg
42:brandy
127:sugar
96:Notes
20:Flips
471:ISBN
183:flip
119:beer
107:flip
54:Type
38:flip
598:Etc
354:rum
350:ale
313:rye
311:or
303:gin
297:rum
250:mug
206:or
189:or
123:rum
80:Rum
614::
574:.
485:^
453:^
429:^
383:.
196:A
121:,
105:A
36:A
584:.
479:.
393:.
48:.
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