Brandy Flip

Pro tips

• Shake the cocktail aggressively for 10-15 seconds with ice to properly emulsify the egg and create a smooth, creamy texture.
• Use room-temperature or slightly warm ingredients when possible—they blend more easily than cold egg straight from the refrigerator.
• Fine-strain the finished cocktail to remove any ice shards and ensure silky presentation.
• If serving warm, heat ingredients gently in a pot before pouring; do not boil, which can scramble the egg.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac VSOP or Armagnac (premium upgrade)
• Sweet Cream → Half-and-half or whole milk (lighter body)
• Powdered Sugar → Simple syrup, 1 tsp (easier to mix)

Storage & make-ahead

Consume immediately after preparation. Not suitable for advance prep or storage due to raw egg content.

Equipment

cocktail shaker · jigger · bar spoon · fine strainer

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

Traditional recipes use raw egg. For food safety concerns, use pasteurized eggs or pasteurized egg white products instead.

Should a Brandy Flip be served hot or cold?

Historically served warm, but modern versions are typically shaken with ice and strained into a glass. Both methods are acceptable.

Can I make a Brandy Flip without cream?

Yes. The egg alone creates richness; sweet cream is optional and enhances texture but isn't required for the drink to work.

What type of brandy works best?

Any quality brandy works, though Cognac or VSOP brandy elevates the drink. Old Mr. Boston Five Star Brandy is a traditional, accessible choice.

How do I get a smooth, creamy texture?

Shake vigorously with ice for 10-15 seconds to emulsify the egg and aerate the drink, creating a silky mouthfeel.