Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.64) — Jerry Thomas 1862
| 32 oz | ale — ale | base |
| 4 oz | rum — old rum or brandy | base |
| 3.5 whole | egg — eggs | other |
| 1 tsp | Mixed spice — nutmeg or ginger | other |
| 4 oz | sugar — moist sugar | sweetener |
- Warm the ale on the fire until nearly boiling.
- Beat the eggs with moist sugar and grated nutmeg or ginger in a separate vessel.
- Add the rum, then pour the hot ale in by degrees.
- Throw the drink back and forth between two pitchers until smooth as cream.
Garnish: Optional grated nutmeg
- Nose
- Sweet spice, warm malt, and spirit vapour rise together with a custardy richness.
- Palate
- It is fuller and more nourishing than the plain rum flip, with egg and repeated throwing producing a cream-like texture.
- Finish
- The finish is long, warm, and softly spiced.
- Summary
- A rich hot flip that sits close to nog and posset territory while remaining recognisably its own family.
This enriched method helps show why flip matters historically: the family sits on the threshold between simple hot mixed drinks and the more elaborate egg-rich festive drinks that later become familiar in eggnog traditions.
The staged assembly is crucial. Hot liquid must be introduced gradually to avoid scrambling the eggs, and the throwing phase is what produces the defining smoothness Thomas insists on.
Compared with the plainer Rum Flip, this version reveals the flip family's more luxurious side and points more directly toward later holiday and restorative egg drinks.