Tract · Cocktails

Flip · Shaken · Historical · complexity 2/5

Boston Flip

An Irish rye whisky flip with sugar, whole egg, and cinnamon.

Served in Aczel glass II. Ice: Lumps of ice.

Variants (7)

American-Bar by Aczel Miksa (1899, p.27) — Aczel 1899, No. 8

fillIrish rye whisky — irlandi Rye whiskybase
1 teaspoonpowdered sugar — torott czukorbase
cinnamon — fahejporother
1 wholeegg — friss tojasother
  1. Shake sugar, egg, whisky, and ice strongly, pour out, dust with cinnamon, and serve.

Garnish: Cinnamon

Ice: Lumps of ice

Recipes of American and Other Iced Drinks by Charlie Paul (1902, p.13)

1 tsppowdered sugar base
0.5rye whiskey — rye whiskeybase
1 wholeegg — new laid eggother
nutmeg — Grated on top.other
  1. Fill a tumbler with chipped ice.
  2. Add the sugar, egg, and rye whiskey, shake well, strain into a small pony tumbler, and grate a little nutmeg on top.

Garnish: Nutmeg

Ice: Chipped ice

American-Bar: Boissons Anglaises et Americaines by Frank P. Newman (1904, p.5) — Newman 1904, No. 12

1 teaspoonpowdered sugar — sucre en poudrebase
1 liqueur glassrye whiskey — Rye-Whiskybase
1 liqueur glassMadeira — maderemodifier
1 wholeegg — oeuf bien fraisother
nutmeg — muscadeother
  1. Shake sugar, rye whisky, Madeira, egg, and crushed ice strongly in silver goblets, strain into glass no. 3, sprinkle nutmeg, and serve.

Garnish: Nutmeg

Ice: Crushed ice

Le Barman by Olivier Mayor (1921) — Olivier Mayor 1921, Cocktails Short Drinks section

1 spoonfulcrushed ice base
3 spoonfulwhisky — Scotch whiskybase
1 wholeegg yolk other
1 pinchnutmeg other
1 spoonfulpowdered sugar sweetener
  1. Shake in a shaker and strain into a glass.

Garnish: Nutmeg

Ice: Crushed ice

L'Art du Shaker by Dominique Migliorero (1925, p.13)

1 Madeira glasssherry — Sherrybase
cream — Creamother
1 yolkegg yolk — Egg yolkother
1 spoonpowdered sugar — Powdered sugarsweetener
  1. Prepare in the shaker, shake well, strain, and serve in a large glass.

El Bar Americano en España by Pedro Chicote (1927, p.107)

0.75 partwhisky base
1 wholeyema de huevo fresco base
1 tablespoonazúcar en polvo — Source drops the leading numeral but the pattern clearly implies one spoon.sweetener
  1. Shake and serve in a cocktail glass with straws.

Garnish: Straws

The Artistry of Mixing Drinks by Frank Meier (1936, p.63)

1 unitegg — Eggbase
0.5 glassrye whiskey — Rye Whiskeybase
0.5 glassMadeira modifier
1 teaspoonsugar — Sugarsweetener
  1. Shake with ice, strain into a double cocktail glass, grate nutmeg on top, and serve.

Garnish: Grated nutmeg

Ice: Ice

Lineage reconciliation