Noggy Flip
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
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.
Get our Cooking newsletter.
Your roundup of inspiring recipes and kitchen tricks.
You may occasionally receive promotional content from the Los Angeles Times.
