Quick history lesson: Nearly all modern cocktails stem from American Prohibition in the 1920’s. Because booze was illegal, people made their own. Because people made their own, they weren’t really good at it. (You could build your own kitchen table, but unless you have training in woodworking, all you’re likely to create is a mostly flat surface supported by (hopefully) four legs. It will get you through, but a work of art it ain’t.) Because the booze wasn’t very good, people started mixing it with anything and everything they could get their hands on. And so, cocktails as we know them were born.
End of lesson.
There is a breed of cocktails called Flips. What this means is that an egg white has been added to the drink and then shaken, not stirred. The protein from the egg white makes a wonderfully smooth, wonderfully frothy drink that adds a velvety texture to some classic cocktails from the Prohibition era. Now that more and more bars are investing in refrigerators (not just sticking perishables on top of a keg), classic flip drinks are making a comeback.
I absolutely love the taste and texture of flip drinks. I’m not a big fan of the slightly eggy smell of flips, but as long as you’re not after the bouquet of the drink, you’ll be fine.
Next time you’re out on the town and you want to feel Prohibition-y (technical term) and fancy as fuck (another technical term), try a flipped drink and get your daily protein as well as your daily booze allowance! Or, make these drinks at home when you’re in your dress up clothes. I’m going to set you up with two different flips, but there are a ton of different types of flips out there:
- 2 ounces light rum
- ¾ ounce simple syrup
- 1 ounce fresh lime juice
- 1 egg white
- Lime wedge
Fill a shaker with ice and then add the rum, syrup, juice, and egg white. Shake the everloving bejeesus out of it. Strain into a short wine glass. Garnish with lime wedge.
-via Food & Wine
- 1 ounce gin
- 1 ounce Campari
- 1 ounce sweet vermouth
- ¼ ounce simple syrup
- 1 large egg
- 1 orange peel
Pour all ingredients into a shaker, adding the whole egg in last (not the shell!). Fill shaker with ice. Shake as hard as you can for about 20 seconds. Strain through a fine mesh strainer into a rocks glass. Twist orange peel and garnish.
Jeff has been a professional writer, bartender, and clown, sometimes all at once. He grew up along California's central coast before disappearing into the wilds of San Francisco. He appeared sporadically in those foggy mists as a featured artist for the Ramshackle Farm art gallery, a founding writer for Mockery Press, and an actor and clown on the Embarcadero and in a number of local theater companies. He tended bar in a range of dive bars before heading East to travel Europe and drink in those sights, and he does mean "drink". After his bank account and his liver required a break, he dropped back into the City and was astonished at how much rents had gone up.
Jeff currently resides in San Francisco and is the proud protector of two apartment-sized animals and a rent controlled apartment lease.