Brandy Flip

Pro tips

• Shake aggressively for at least 15 seconds to fully emulsify the egg and cream into a velvety foam.
• Chill your glass beforehand; serve in a coupe or cocktail glass to showcase the silky top layer.
• Grate fresh nutmeg directly over the drink just before serving for maximum aroma and flavor.
• Use pasteurized eggs or egg products to mitigate food safety concerns with raw eggs.

Substitutions

• Cream → whole milk or half-and-half (lighter, less rich)
• Brandy → cognac, armagnac, or bourbon (bolder, different profile)
• Powdered sugar → simple syrup (easier to mix, same sweetness)

Equipment

cocktail shaker · strainer · coupe or cocktail glass

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

Raw eggs carry food safety risks. Use pasteurized eggs or pasteurized egg products to reduce risk, or seek out bars that use them.

How do I get the right texture in a Brandy Flip?

Shake vigorously with ice for 15+ seconds until the mixture froths and emulsifies, creating that signature creamy consistency.

What type of brandy works best?

Any quality brandy or cognac works; avoid overproof varieties unless you prefer a stronger spirit-forward drink.

Can I make this without cream?

Yes; substitute whole milk or omit entirely for a lighter 'Egg Flip,' though it will lack the signature richness.

Should I strain this cocktail?

Yes, double-strain into a chilled coupe or small glass to remove ice while keeping the silky foam intact.