Chocolate Flip

Pro tips

• Shake hard and long (12–15 seconds) to fully emulsify the egg and achieve a silky, foamy texture.
• Use a pasteurized egg or pasteurized egg product to reduce foodborne illness risk.
• Chill your glass beforehand; the cocktail should be very cold when poured.
• The light cream enhances richness but is optional—omit if you prefer a lighter body.

Substitutions

• Sloe gin → dry gin or navy strength gin (will taste less fruity, more botanical)
• Light cream → heavy cream (richer) or whole milk (lighter)
• Brandy → cognac or armagnac (more complex, slightly drier)

Storage & make-ahead

Serve immediately after shaking. This is a cocktail meant to be enjoyed fresh; do not store.

Equipment

cocktail shaker · bar jigger · coupe glass or small wine glass

What is a flip cocktail?

A flip is a classic cocktail family made with spirits, egg, sugar, and often cream or milk. The egg creates a rich, creamy texture when shaken vigorously.

Is it safe to use raw egg in cocktails?

Use pasteurized eggs to reduce food safety risk. Some bartenders dry-shake egg white first, then add ice and other ingredients.

Can I make this without cream?

Yes. The recipe lists cream as optional; omit it for a lighter, less rich version.

How do I get the right frothy texture?

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

What glass should I use?

Serve in a coupe glass or small wine glass to showcase the creamy head and elegant presentation.