Brandy Flip

Pro tips

• Shake vigorously for 10–15 seconds until the mixture froths and nearly doubles in volume; proper emulsification creates the silky mouthfeel.
• Use pasteurized eggs or pasteurized liquid eggs to eliminate salmonella risk while maintaining authentic texture.
• Chill your glass beforehand; strain into it without ice for a smooth, creamy pour that stays velvety.
• Add a pinch of nutmeg on top as a traditional garnish and flavor complement to the brandy.

Substitutions

• Whole egg → 1 egg yolk (richer, less volume; reduce shaking time slightly)
• Powdered sugar → 0.5 oz simple syrup (easier to dissolve; slightly less body)
• Brandy → Cognac, armagnac, or dark rum (changes warmth and spice profile)

Equipment

cocktail shaker · jigger · strainer · mixing glass

Is it safe to drink raw egg in a cocktail?

Raw eggs carry a small salmonella risk. Use pasteurized eggs or pasteurized liquid eggs for safety. Some bartenders flash-pasteurize with hot brandy first.

Can I make a Brandy Flip without cream?

Yes. The cream is optional and adds richness. The egg alone creates the signature creamy texture; cream just enhances it.

What's the difference between a flip and a sour?

A flip contains whole egg (or yolk) and sugar; a sour uses only egg white, citrus, and spirit. Flips are richer and creamier.

How long should I shake a Brandy Flip?

Shake for 10–15 seconds until the mixture froths and doubles in volume. The egg needs vigorous shaking to emulsify properly.

What type of brandy works best?

Cognac or a quality French brandy works well. Use a brandy you'd drink on its own; its flavor will be the star.