Brandy Flip

Pro tips

• Shake the egg and brandy mixture vigorously for 15–20 seconds to create a thick, stable foam on top.
• Use a whole egg (not separated) for balanced emulsification; the white and yolk work together to build creaminess.
• If serving hot, warm the glass first and add hot water or brandy heated gently—never boil the mixture with raw egg.
• Powdered sugar dissolves faster than granulated; sift it in if lumpy to ensure smooth texture.

Substitutions

• Old Mr. Boston Five Star Brandy → any dry brandy or cognac (affects flavor depth)
• Sweet Cream → heavy cream or crème fraîche (thicker, tangier)
• Powdered Sugar → 1 tsp superfine sugar (dissolves similarly)
• Egg → pasteurized liquid egg product or aquafaba (3 tbsp, for food safety or vegan version)

Storage & make-ahead

Brandy Flips are best consumed immediately after preparation. Store unmixed ingredients separately and shake fresh to order.

Equipment

cocktail shaker · jigger · bar spoon or mixing spoon · coupe glass or tumbler

Is it safe to use raw egg in a Brandy Flip?

Traditional flips use raw egg. Use pasteurized eggs or pasteurized egg products to reduce food safety risk. Some prefer cooked egg drinks instead.

Should a Brandy Flip be served hot or cold?

Flips can be served either way—traditionally warm with hot water added, or chilled over ice. Both methods work; choose based on preference.

Can I make a Brandy Flip without cream?

Yes. The egg alone creates creaminess. Sweet cream is optional and adds richness; omit it for a lighter version.

How do I incorporate the egg properly?

Shake the whole egg vigorously with brandy and sugar until foamy, then strain into a glass. The foam sits on top of the drink.

Can I batch a Brandy Flip ahead of time?

Flips are best made fresh due to the egg foam, which dissipates within hours. Mix components separately and shake just before serving.