The Mixicologist by C. F. Lawlor (1895, p.50) — One quart (C. F. Lawlor 1895)
| 1 quart | ale — ale | base |
| 4 oz | rum — old rum | base |
| 4 whole | egg — raw fresh eggs | other |
| 4 oz | sugar — moist sugar | sweetener |
- Heat the ale in a saucepan.
- Beat up the eggs and sugar, add the rum, and place the mixture in a pitcher.
- When the ale is near to a boil, pour it very gradually into the pitcher, stirring briskly all the while to prevent curdling.
- Pour the contents of the two pitchers from one to the other until the mixture is as smooth as cream.
- Nose
- Hot malt, rum, and sweet egg richness rise together.
- Palate
- It is heavier and more tavern-like than colder flips, with the ale creating a warm grainy breadth beneath the egg and sugar.
- Finish
- The finish is creamy, warming, and malty.
- Summary
- A substantial hot flip preserving the older ale-and-egg tradition inside a later manual.
This is important because it keeps alive a pre-cocktail tavern lineage that later bar culture often obscures. The flip family does not only survive as a chilled egg drink; it also persists in hot communal forms.
The critical move is gradual incorporation of the near-boiling ale to avoid curdling. The final pitcher-to-pitcher action is part of the drink's texture-building method.
Compared with Tom and Jerry, this is more ale-led and less batter-based. Compared with cold flips, it preserves the family in a much older thermal mode.