The Mixicologist by C. F. Lawlor (1895, p.51) — One quart (C. F. Lawlor 1895)
| 1 whole | Hot English Rum Flip base — hot English rum flip base | base |
| 1 quart | ale — ale | other |
| 4 whole | egg — eggs | other |
- Prepare the drink in the same manner as the Hot English Rum Flip, omitting the rum and the whites of two of the eggs.
- Nose
- Warm sweet ale and egg foam lead the aroma.
- Palate
- It is softer and less spirit-driven than the rum version, placing the focus on heated ale, sweetness, and egg texture.
- Finish
- The finish is malty, creamy, and comforting.
- Summary
- A spiritless hot flip that preserves the tavern flip tradition in especially direct form.
Hot English Ale Flip matters because it keeps visible a branch of the flip family that modern cocktail histories often omit almost entirely. It proves the family is older and broader than the contemporary egg-and-spirit shorthand suggests.
Because there is no rum to sharpen the drink, proper texture and smoothness matter even more.
Compared with the rum version, this is gentler and more ale-centered. It is historically revealing precisely because it does not rely on spirit for identity.