Cherry Flip

Pro tips

• Shake hard and long (15+ seconds) to fully emulsify the egg and create a velvety froth; this is essential to the drink's texture.
• Use powdered sugar rather than simple syrup for a drier, more balanced sweetness and better foam stability.
• Chill your glass beforehand; the egg mixture will warm quickly during shaking, and a cold glass helps maintain temperature.
• If using cream, add it at the end of shaking to avoid over-aerating; strain into a chilled coupe for best presentation.

Substitutions

• Whole egg → pasteurized liquid egg white or aquafaba (1 oz aquafaba per egg; no cream needed)
• Old Mr. Boston Wild Cherry Brandy → cherry liqueur or cherry schnapps (reduce qty to 1 oz, add 0.5 oz brandy for depth)
• Sweet Cream → heavy cream or full-fat milk (same qty, thins texture slightly)

Storage & make-ahead

Cocktails should be consumed fresh immediately after preparation; do not store.

Equipment

cocktail shaker · jigger · bar spoon · coupe or cocktail glass · strainer

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

Using a raw egg carries a food safety risk. Consider pasteurized eggs or liquid egg white alternative to reduce risk of salmonella.

What does the egg do in a Cherry Flip?

The whole egg emulsifies the drink and creates a silky, frothy texture when shaken vigorously with ice.

Can I make a Cherry Flip without cream?

Yes, the recipe lists sweet cream as optional. The drink works well with just egg, brandy, and powdered sugar for a lighter version.

How should I shake a Cherry Flip?

Shake vigorously with ice for 10–15 seconds to fully emulsify the egg and create a frothy top; this develops the drink's signature creamy texture.

What glass should I serve a Cherry Flip in?

Serve in a coupe or cocktail glass; strain without ice to showcase the creamy head and smooth body.