Chocolate Flip

Pro tips

• Shake vigorously for 15–20 seconds to fully emulsify the egg and create the signature silky, foamy texture.
• Use fresh, cold ingredients and a pre-chilled glass to keep the drink properly cold despite the egg.
• Strain through a fine mesh to catch any egg solids for a smooth pour.
• Sloe gin has a sweeter, fruitier profile than standard gin; it's essential to the drink's flavor balance—do not substitute with London Dry.

Substitutions

• Old Mr. Boston Sloe Gin → homemade or premium sloe gin (flavor intensity may vary)
• Old Mr. Boston Five Star Brandy → cognac or armagnac (will increase cost and complexity)
• Sweet Cream → heavy cream or crème fraîche (adjust quantity to taste)

Is it safe to use raw egg in this cocktail?

The recipe calls for raw egg, which carries food safety risk. Use pasteurized eggs or liquid egg white to eliminate this concern.

What's the difference between a Flip and other egg cocktails?

A Flip traditionally uses egg, spirit, and sugar, often with cream or fortified wine, then is shaken vigorously and strained. The egg creates a naturally frothy, emulsified texture.

Can I make this without the cream?

Yes. The cream is listed as optional; omitting it results in a lighter, less rich drink while maintaining the egg-forward texture.

Should I chill the glass first?

Yes. Pre-chilling ensures the drink stays cold longer after the vigorous shake required to properly emulsify the egg.

How do I know when it's shaken enough?

Shake hard for 15–20 seconds until the mixture is frothy and foamy on top. The egg should emulsify fully, creating a silky mouthfeel.