Cherry Flip

Pro tips

• Dry shake (shake without ice) for 10 seconds first to fully emulsify the egg, then add ice and shake again for 10-15 seconds for maximum foam.
• Use a fresh, high-quality egg; pasteurized eggs reduce food-safety concern while still creating silky texture.
• Serve in a chilled coupe or small cocktail glass to showcase the creamy head.
• Add cream as a float on top for visual appeal, or omit entirely if you prefer a leaner, spirit-forward drink.

Substitutions

• Egg → aquafaba (3 tsp per egg white) for vegan-friendly foam
• Old Mr. Boston Wild Cherry Brandy → kirsch, crème de cerise, or cherry liqueur (adjust sweetness with powdered sugar)

Is it safe to drink raw egg in a cocktail?

Use pasteurized eggs to reduce food safety risk, or substitute with aquafaba (3 tsp per egg white) for a vegan foam.

What kind of brandy works best for a Cherry Flip?

Old Mr. Boston Wild Cherry Flavored Brandy is traditional, but any quality cherry brandy or kirsch will work.

Should I shake or stir a Cherry Flip?

Shake vigorously with ice for 10-15 seconds to emulsify the egg and create a creamy, foamy top.

Can I make a Cherry Flip without cream?

Yes—the recipe lists cream as optional. The egg alone creates richness; cream adds extra smoothness.

Do I strain the ice when serving?

Yes, strain into a small coupe or cocktail glass without ice for a clean, elegant presentation.