Champagne Flip

Bartender's Manual by Theodore Proulx (1888, p.20) — Theodore Proulx 1888 Party Bowl

1. Beat the whites of six eggs very hard and reserve them for the top.
2. Beat the remaining eggs until light, add the sugar, then stir in the rum, brandy, milk, and champagne.
3. Spread the reserved beaten whites over the top and serve as a decorated party flip.

Garnish: Beaten egg-white top

Summary

A ceremonial sparkling flip where bowl spectacle remains part of the drink's identity.

This entry is historically valuable because it keeps the party-scale flip alive as a serious service form well into the late nineteenth century.

The separated whites and decorative top are central to the service ritual, not decorative excess.

Compared with single-glass flips, this is a festive bowl performance rather than an after-dinner bar pour.

Mixed Drinks by Herbert W. Green (1895, p.24)

1. Beat the yolk-heavy egg mixture with sugar into a light batter, then mix in the brandy, rum, and milk until smooth.
2. Stir in the champagne, float the beaten whites on top, ornament with colored sugars, and serve from the bowl.

Garnish: Colored sugars over the floated egg white.

This is a strong festive checkpoint because it preserves a true large-format sparkling flip rather than a single-glass descendant.

The staged egg handling and final floated whites are central to the drink's identity.

Daly's Bartenders' Encyclopedia by Tim Daly (1903, p.23)

1. Add the egg, sugar, and small lumps of ice to a medium thin bar glass.
2. Fill with champagne, shake well and quickly in a tightly fitted shaker, and serve at once.

Ice: Very small lumps

This is a useful sparkling-wine flip witness with explicit advice about immediate consumption.

Daly emphasizes fast shaking and prompt drinking as essential service logic.