Oh Flip — A whole-egg flip on rum and cognac, with tea bitters and black pepper

Oh Flip

A whole-egg flip on rum and cognac, with tea bitters and black pepper

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Ingredients

  • 1 ozAged Rum
    A St Lucian rum in the original
  • 1 ozCognac
    Equal to the rum
  • 3 dashesTeapot Bitters
    Black tea, rose water and allspice
    Substitute: Any tea-led bitters
  • 1 wholeWhole Egg
    The whole egg, not just the white
  • 1/2 ozBecherovka
    Cinnamon and clove, and half an ounce is plenty
  • 2 dashesBlack Pepper
    The unusual move, and what stops it being dessert
  • 1 tspSugar
    Dissolved in a splash of water before anything else

Instructions

  1. Dissolve 1 tsp sugar in a splash of water in the shaker

    First; undissolved sugar behaves like grit in the shake

  2. Add 1 oz aged rum, 1 oz cognac, 1/2 oz Becherovka, one whole egg, 2 dashes black pepper and 3 dashes Teapot bitters
  3. Shake hard with ice

    A whole egg is a lot of protein to emulsify

  4. Strain into a chilled coupe and grate cinnamon over the top

Technique Notes

Dissolve the sugar in a splash of water before anything else joins it. A whole egg is a lot of protein to emulsify and undissolved sugar behaves like grit in the shake; get it into solution first and the flip comes out smooth rather than grainy.

Why the Oh Flip Works

A flip is egg, sugar and spirit, and it goes cloying faster than almost any other template. Black tea bitters and two dashes of black pepper are both doing the same job from different directions: adding dryness and tannin to something that has none of its own.

More recipes with Becherovka or Dr. Adam Elmegirab's Teapot Bitters