A flip is a class of cocktail that you may not be familiar with even though it dates back to the 17th century, when the term was used to describe a drink made with beer, rum and sugar. The concoction was then heated with a hot iron. That last part is inspiration for the Branding Iron, served at David LeFevre’s new Manhattan Beach seafood restaurant, Fishing With Dynamite. Over the years eggs were added to flips and the term became synonymous with a smooth, fluffy mouthfeel. That’s certainly what you get with this careful blend of pisco, lemon juice, sweet vanilla syrup, creamy egg and equal parts Pilsener and fruity wheat ale.
Fishing With Dynamite, 1148 Manhattan Ave., Manhattan Beach, (310) 893-6299.
Branding Iron (Pisco beer flip)
4 minutes. Serves 1
1 1/2 ounce Pisco Oro
3/4 ounce lemon juice
3/4 ounce vanilla syrup
1 raw egg
About 2 1/2 ounces Pilsener, preferably Elemental Pilsener
About 2 1/2 ounces wheat ale, preferably Ommegang Witte
3 dashes bitters, preferably Angostura
Freshly grated nutmeg
1. In a dry (no ice) shaker, combine the Pisco, lemon juice, vanilla syrup and egg, shaking thoroughly to emulsify. Strain the cocktail (the restaurant recommends double-straining, using both the shaker strainer, spring strainer, or Hawthorne strainer, as well as a second strainer, such as a small tea strainer) into a glass, preferably a bubble, or imperial, pint glass.
2. Add the beer, keeping in mind that it will foam up with the egg mixture as it is added, filling most of the glass. Garnish with the bitters and grated nutmeg; the restaurant recommends placing the bitters in a dropper as garnish to be added.
Protein 7 grams
Carbohydrates 17 grams
Fat 5 grams
Saturated fat 2 grams
Cholesterol 186 mg
Sugar 10 grams
Sodium 86 mg
NOTE: Adapted from Fishing With Dynamite. Although many recipes call for raw eggs, the U.S. Department of Agriculture recommends that diners — especially children, seniors, pregnant women and those with compromised immune systems — avoid eating them.