Chocolate Flip

Pro tips

• Shake vigorously for 10-15 seconds to fully aerate the egg white and create a stable, creamy foam.
• Chill your coupe or cocktail glass beforehand; a cold glass keeps the drink properly chilled longer.
• Use fresh, high-quality egg to ensure the best foam texture and flavor.
• Dust the foam top with powdered sugar just before serving for both flavor and presentation.

Substitutions

• Old Mr. Boston Sloe Gin → any sloe gin (note: flavor intensity may vary by brand)
• Old Mr. Boston California Brandy → cognac or other quality brandy (note: will shift flavor profile slightly warmer)
• Sweet Cream → heavy cream or half-and-half (note: optional ingredient for creaminess)

Is it safe to use raw egg in the Chocolate Flip?

Raw eggs carry a small food safety risk. Use pasteurized eggs or egg white product if concerned about raw egg consumption.

What does 'flip' mean in cocktail terminology?

A flip is a class of cocktails made with spirits, sugar, and whole egg (or egg white), shaken vigorously to create a creamy, foamy texture.

Can I make a non-alcoholic version?

A true Chocolate Flip requires the brandy and sloe gin for flavor. Non-alcoholic substitutes will not replicate the original drink.

Why is powdered sugar used instead of simple syrup?

Powdered sugar dissolves quickly in the shaken mixture and creates a smoother texture than granulated sugar; it also garnishes the foam top.

How full should the shaker be when making this cocktail?

Fill the shaker about three-quarters full with ice to allow enough room for vigorous shaking and proper egg white aeration.