Recommended The Bar-Tender's Guide by Jerry Thomas (1862, p.65) — Jerry Thomas 1862
| 8 oz | brandy — Cognac brandy | base |
| 4 whole | egg — eggs | base |
| 4 oz | rum — old Jamaica rum | base |
| 16 oz | water — boiling water | dilution |
| 6 whole | sugar — sugar | sweetener |
- Beat the eggs in a jug, omitting two of the whites.
- Rub in the sugar thoroughly.
- Pour in boiling water gradually until the jug is nearly full.
- Add the Cognac and Jamaica rum and mix until smooth.
- Nose
- Hot spirit vapour, sweetness, and egg richness rise together with more force than the ale-based flips.
- Palate
- It is broader, stronger, and more spirit-driven than the ale flips, but still dependent on egg texture for its identity.
- Finish
- The finish is long, warming, and almost nog-like in richness.
- Summary
- A spirit-heavy bridge between the older flip tradition and later festive egg-and-spirit drinks.
This version is especially important for evolutionary tracking because it looks markedly closer to eggnog and later holiday bowl drinks than the ale-led flips do. Thomas therefore preserves, within a single section, both an older malt-based branch and a more recognisably modern spirit-and-egg branch.
The gradual addition of boiling water is again about texture control. The eggs must be loosened and sweetened before the stronger spirit load is introduced.
If the plain Egg Flip shows the family's old tavern roots, this second method points much more directly toward later Anglo-American festive drinking traditions.