Brandy Flip

Pro tips

• Shake hard with ice for at least 10 seconds to fully emulsify the egg and create a thick, velvety foam head.
• Use fresh, cold eggs and chill your coupe glass beforehand for the best texture and presentation.
• Strain into a small coupe or cocktail glass; the drink is rich and meant to be sipped slowly, not served in a large format.
• Add the sweet cream float last if desired—it sits on top and adds richness without fully mixing in.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac VSOP or XO (smoother, more refined flavor)
• Egg → 3 tbsp aquafaba (vegan, creates similar foam without animal products)
• Sweet Cream → heavy whipping cream or crème fraîche (richer, tangier float)

Storage & make-ahead

Brandy Flips are served fresh and do not store well; prepare only what you will drink immediately.

Equipment

cocktail shaker · coupe or small cocktail glass · bar jigger · Hawthorne strainer

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

Traditional recipes use raw egg. Use pasteurized eggs to reduce food safety risk, or substitute with aquafaba (3 tbsp per egg white) for a vegan alternative.

How do you get the proper texture in a Brandy Flip?

Shake vigorously for 10–15 seconds with ice. The egg will emulsify and create a dense foam layer on top when strained into a coupe or small glass.

Can you make a Brandy Flip ahead of time?

No. Mix and shake immediately before serving; the foam breaks down quickly. The drink is best consumed fresh.

What brandy should I use?

Any cognac or brandy works. Old Mr. Boston Five Star is a standard choice; upgrade to VSOP or XO brandy for a smoother, more complex drink.