Advertisement
Share

Noggy Flip

Yields Serves 1
Noggy Flip
(Jay L. Clendenin / Los Angeles Times)
Share
Print RecipePrint Recipe

Although traditionally made without cream, flips are decidedly creamy in texture — rich and sweet-leaning, with a thick, impressively frothy head. The secret to achieving these holiday-friendly attributes at home lies in the dry shake. Since ice inhibits foam, this technique relies on a vigorous shake sans ice to facilitate foaming first, then adds cubes for a second shake to chill and dilute. This approach is effective but can get messy — egg proteins expand and raise the pressure inside the tin — so keep a towel nearby and a firm grip on your shaker.

From the story: You’ll flip for this eggnog alternative

1

In a cocktail shaker, combine the rum, sherry, simple syrup and egg. Cover and shake vigorously without ice for 20 seconds. Add ice, cover and shake again for 30 seconds. Strain through a fine mesh sieve into a chilled coupe, small wine or tulip glass and grate nutmeg and cinnamon overtop.

* To make simple syrup, combine equal parts sugar (brown or granulated) and water. Heat in a saucepan over medium-low heat just to dissolve the sugar.