(A note here that while the modern [meaning 19th century] Flip seems similar to Egg Nog, they differ in one important aspect: milk. Nog contains milk or cream while the Flip does not. It was often made in a punch bowl, but like the Flip it did have a by-the-glass recipe as well. More on Nog later this month.)
Flips have evolved into a whole range of uniquely satisfying drinks, and I will be sharing some modern ones soon. For now I'll share Jerry Thomas' 1887 recipes for both a Hot and Cold Flip, and then his Hot English Flip of old.
1 tsp sugar
medium bar-glass and fill it one-half full of boiling water. Grate a little nutmeg on top, and serve.
1 fresh egg
2-3 lumps of ice
1 gill of old rum (4oz)
4 raw fresh eggs
4oz of moist sugar
1 tsp of grated nutmeg (or ginger)
Heat the ale in a saucepan ; beat up the eggs and sugar, add the nutmeg and rum, and put it all in a pitcher. When the ale is near to a boil, put it in another pitcher, pour it very gradually in the pitcher containing the eggs, etc, stirring all the while very briskly to prevent the eggs from curdling, then pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream.
[["Yukon Cornelius" from Veneto in Victoria ]]
[[ "The Rockefeller" from Veneto in Victoria ]]
[[ The Hot Toddy ]]
[[ Winter drinks from Smuggler's Cove in San Francisco ]]
[[ "Bear Skin" from The Refinery in Vancouver ]]
[[ "Cold & Delicious" from The Violet Hour in Chicago ]]
[[ The history of Eggnog ]]
[[ "Gold," "Frankincense," and "Myrrh" from Trevor Kallies in Vancouver ]]
[[ "Old Saint Juan" from Shea Hogan in Vancouver ]]
[[ "Hot Buttered Rhum Cider" from Slanted Door in San Francisco ]]
[[ The history of mulled wine ]]
[[ The history of The Flip ]]
[[ Hot Buttered Rum ]]