Brandy Flip

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According to David Herpin the flip dates to at least 1774 in The adventures of Sir Launcelot Greaves - Page 94 by Tobias George Smollett in 1774 "Our new acquaintance asked us, if ever we had drank egg flip ?"

several other recipes also appear in

Blackwood's magazine: Volume 13 - Page 383 in 1823

Bentley's miscellany: Volume 1 - Page 355 by Charles Dickens, William Harrison Ainsworth, Albert Smith in 1837 "Ask for something warm, — some negus, Grog, or gruel, or egg-flip, Put in this, and then drink quickly, — Tis so nauseous if you sip. ... Port and sherry, and some plums ; It will really be a comfort Should l wake e'er Romeo comes ! "

Recipes for this drink appear in print as early as:

The cook's dictionary, and housekeeper's directory - Page 254 in 1833

"FLIP (to make a Quart of).—Put the ale on the fire to warm, and heat up three or four eggs, with four ounces of moist sugar, a tea-spoonful of grated nutmeg or ginger, and a quarter of good old rum or brandy. When the ale nearly boils put it into one pitcher, and the rum, eggs, & into another; turn it from one to another till it is as smooth as cream."

"Jerry Thomas' Bartending Guide" (1887)

(Use large bar-glass)

  • Take 1 tea-spoonful powdered sugar
  • 1 wine-glass of brandy
  • ½ wine-glass of water
  • 1 fresh egg
  • 2 lumps of ice

Dissolve the sugar in the water, add the brandy, egg, and ice, shake up thoroughly, strain into a small bar-glass. Serve with a little nutmeg on top.

  • 1 egg
  • 1 1/2 teaspoons caster sugar
  • 2 measures brandy
  • Grated nutmeg

Shake the ingredients well with ice and strain into a tumbler. Sprinkle a little grated nutmeg on top.

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