Brandy Flip

Pro tips

• Shake hard for 10–15 seconds to fully emulsify the egg and create a silky, foamy top.
• Chill your glass beforehand; the drink loses its creamy texture quickly if served warm.
• Use room-temperature egg for easier emulsification; cold eggs take longer to incorporate.
• Strain twice (through a fine sieve) to remove any egg solids and ensure a smooth texture.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or VSOP brandy (more refined, higher cost)
• Sweet Cream → heavy cream or half-and-half (creamier mouthfeel)
• Powdered Sugar → simple syrup, 1 tsp (easier to dissolve, slightly lighter)

Storage & make-ahead

Serve immediately after shaking. Do not store prepared drinks; prepare fresh to order.

Equipment

cocktail shaker · jigger · fine strainer

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

Traditional Brandy Flips use raw egg. Use pasteurized eggs if concerned about food safety, or seek a pasteurized egg product.

Can I make a Brandy Flip without cream?

Yes. The recipe lists sweet cream as optional; the drink works well with just egg, brandy, and powdered sugar shaken with ice.

Should I shake or stir a Brandy Flip?

Shake vigorously with ice to emulsify the egg and create a creamy texture, then strain into a glass.

What type of brandy works best?

Five Star brandy or any well-balanced, smooth brandy works. Avoid overproof spirits that overpower the egg's delicate flavor.

Can I scale this recipe?

Yes. Maintain the ratio: 1 egg per 1.5 oz brandy and 1 tsp powdered sugar per drink.