Cherry Flip

Pro tips

• Shake hard and long (10–15 seconds) to fully emulsify the raw egg—this creates the signature silky foam and texture.
• Use fresh eggs and ensure they are of good quality; the egg is a key ingredient, not just a binder.
• Chill your glass beforehand; a cold glass keeps the drink at optimal temperature longer after straining.
• Add the sweet cream last when shaking if using it; this helps it integrate smoothly into the emulsion.

Substitutions

• Old Mr. Boston Wild Cherry Brandy → any cherry liqueur or cherry-flavored brandy (adjust sweetness to taste)
• Powdered sugar → 1 tsp simple syrup or 3/4 tsp superfine sugar (dissolves more readily)
• Sweet cream → heavy cream or half-and-half (use same amount for richer texture)

Storage & make-ahead

Cocktails should be consumed immediately after preparation. Do not store prepared Flips.

Equipment

cocktail shaker · jigger · fine strainer

Can you use pasteurized egg instead of raw egg?

Yes. Pasteurized eggs are safer and work identically in a Flip—the drink will still achieve the same creamy texture when properly shaken.

What does the sweet cream do in this recipe?

Sweet cream is optional and adds richness. Omit it for a lighter drink or include it for extra body and mouthfeel.

How long should you shake a Flip?

Shake hard for 10–15 seconds to fully emulsify the egg and create the characteristic creamy foam that defines the cocktail.

Is a Cherry Flip served warm or cold?

Served cold. Shake with ice and strain into a chilled glass; the ice chills the drink without diluting it significantly.

Can you make a Cherry Flip without alcohol?

Yes, substitute the brandy with 1.5 oz of cherry juice or cherry syrup mixed with a splash of water for a non-alcoholic version.