Brandy Flip

Pro tips

• Shake or stir the mixture vigorously for 15–20 seconds to fully emulsify the egg and create that signature creamy texture.
• Use a whole egg at room temperature for smoother incorporation and better emulsification.
• If serving hot, gently warm the mixed drink over low heat or use a water bath rather than direct flame to avoid scrambling the egg.
• Dust the top with freshly grated nutmeg or a light sprinkle of powdered sugar for a traditional garnish.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or other premium brandy (adjusts depth and smoothness)
• Powdered Sugar → simple syrup, 1/2 tsp (easier to dissolve, slightly less texture)
• Sweet Cream → whole milk or half-and-half (lighter alternative, reduces richness)

Storage & make-ahead

Brandy Flip is a cocktail best served immediately after preparation; store any unused mixture in the refrigerator and consume within 1 day.

Equipment

cocktail shaker · jigger · bar spoon

Is the egg in a Brandy Flip raw or cooked?

Traditionally raw, but you can use pasteurized eggs for food safety. Some recipes call for briefly heating the mixture to pasteurize it.

Can I make a Brandy Flip without cream?

Yes. The sweet cream is optional and adds richness; the drink works well without it for a lighter version.

How do you serve a Brandy Flip—hot or cold?

Both methods are traditional. Serve it chilled in a cocktail glass or warm in a heat-resistant glass, depending on preference.

What type of brandy works best for this cocktail?

A quality brandy like Old Mr. Boston Five Star works well; use a smooth, aged brandy without harsh burn for best results.

How do I prevent the egg from curdling?

Shake or stir vigorously to emulsify, and avoid adding boiling spirits directly to raw egg—temper the egg gently if heating.