Tract · Cocktails

Flip · Stirred · Historical · complexity 2/5

Ayala Flip

A champagne flip with egg yolks, sugar, noyau, and lemon zest.

Served in Large stemmed glass. Ice: Crushed ice.

Variants (2)

Guide du Barman et du Gourmet Chic by A. Torelli (1921, p.20)

lemon peel — zeste de citronacid
2 wholeegg yolk — jaunes d'oeufsbase
2 dashnoyau modifier
champagne — champagneother
2 coffee spoonpowdered sugar — sucre en poudresweetener
  1. Fill the shaker halfway with crushed ice.
  2. Add the egg yolks, powdered sugar, noyau, and lemon zest and shake very hard.
  3. Fill with Champagne, stir with a spoon, strain into a large stemmed glass, and serve with straws.

Garnish: Lemon zest

Ice: Crushed ice

Champagne is stirred in after shaking rather than shaken under pressure.

Carlo's Cocktails et Boissons Americaines by Carlo Beltramo (1924, p.20)

lemon peel — zeste de citronacid
2 wholeegg yolk — jaunes d'oeufsbase
2 dashnoyau modifier
champagne — champagneother
2 coffee spoonpowdered sugar — sucre en poudresweetener
  1. Fill the shaker halfway with crushed ice.
  2. Add the egg yolks, powdered sugar, noyau, and lemon zest and shake very hard.
  3. Fill with Champagne, stir with a spoon, strain into a large stemmed glass, and serve with straws.

Garnish: Lemon zest

Ice: Crushed ice

Champagne is stirred in after shaking rather than shaken under pressure.