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Boston Flip

Anytime · Classic/vintage · Nightcap/sipping

3.8 8 ratings

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Ingredients

1 1/2 oz Rye whiskey 50% abv
1 1/2 oz Verdelho madeira
1/4 oz Sugar syrup 'rich' (2:1)
1 fresh Egg (white and yolk)

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of grated nutmeg.

Method

  1. 3 SHAKE all ingredients with ice.
  2. 4 STRAIN back into shaker.
  3. 5 DRY SHAKE (without ice) to emulsify.
  4. 6 FINE STRAIN into chilled glass.

Garnish

  1. 7 Dust with freshly grated nutmeg.

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Flavour profile

50.0% alc./vol.

History

Freshly grated nutmeg provides a satisfying finish to this classic cocktail.

Frank P. Newman’s 1904 publication, American Bar – Recettes des Boissons Anglaises et Américaines, lists the Boston Flip. Newman’s recipe called for equal parts rye and madeira, a teaspoon of sugar, and "very fresh egg." Later, the 1935 Mr. Boston Deluxe Bartender's Guide and Hyman Gale and Gerald F. Marco's 1937 book, The How and When, featured the Boston Flip. These later books offered similar proportions but specified egg yolk instead of a whole egg. Boston Flip Glass no. 3 Take a silver tumbler, fill halfway with crushed ice: 1 teaspoon of powdered sugar, 1 shot glass of Rye Whiskey, 1 shot glass of Madeira, 1 very fresh egg. Translated: Take a silver tumbler, fill halfway with crushed ice: 1 teaspoon of powdered sugar, 1 shot glass of Rye Whiskey, 1 shot glass of Madeira, 1 very fresh egg.