Brandy Flip

Pro tips

• Shake hard for at least 10 seconds to fully emulsify the egg and create a silky, foamy head.
• Chill your glass beforehand to keep the drink cold longer and improve mouthfeel.
• If using raw egg, source from a trusted supplier or use pasteurized eggs to reduce food safety risk.
• Dust nutmeg on top after pouring for visual appeal and warm spice aromatics.

Substitutions

• Old Mr. Boston California Brandy → Cognac or another aged brandy (will shift flavor profile to more luxurious)
• Sweet Cream → Half-and-half or whole milk (lighter, less rich)
• Powdered Sugar → Simple syrup, 1 tsp (easier to dissolve, same sweetness)

Equipment

cocktail shaker · coupe or cocktail glass · jigger

Is it safe to use a raw egg in this cocktail?

Raw eggs carry salmonella risk. Use pasteurized eggs or heat the mixture to 160°F (71°C) for food safety if concerned.

Can I make a Brandy Flip without cream?

Yes. The cream is optional and listed as 'if desired'—the drink works with just egg, brandy, and sugar, though it will be less rich.

How do I get the right texture for a flip cocktail?

Shake vigorously with ice for 10–15 seconds to emulsify the egg and create a creamy foam on top.

What type of brandy works best?

Use a smooth, approachable brandy like California brandy or Cognac. Avoid overproofed spirits that will overpower the delicate egg base.

Should this drink be served hot or cold?

Brandy Flips are typically served cold, shaken with ice and strained into a coupe or cocktail glass.