Chocolate Flip

Pro tips

• Shake hard and fast for 15 seconds to properly emulsify the raw egg and create a silky, foamy texture.
• Use a whole fresh egg from a reliable source and consider pasteurized eggs if food safety is a concern.
• Chill your coupe or cocktail glass beforehand to keep the drink cold longer after pouring.
• Strain through a fine-mesh sieve after shaking to remove any ice shards and achieve a smooth pour.

Substitutions

• Sloe gin → blackberry liqueur (similar sweetness and fruit flavor)
• Light cream → heavy cream (richer, denser texture) or whole milk (lighter option)
• Powdered sugar → simple syrup, 1 tsp (easier to dissolve, same sweetness)

Equipment

cocktail shaker · fine-mesh strainer · coupe or cocktail glass

Can I make a Chocolate Flip without raw egg?

Yes. Use pasteurized whole egg liquid or egg white powder mixed with water as a substitute to reduce food safety concerns.

What does sloe gin taste like?

Sloe gin is sweet with tart blackthorn berry notes and a lower alcohol content than regular gin, making it fruity and slightly herbal.

Do I have to add light cream?

The recipe lists it as optional. Omit it for a lighter, less creamy drink, or replace with heavy cream for extra richness.

How should I chill this cocktail?

Shake vigorously with ice for 15 seconds to emulsify the egg and chill the drink, then strain into a chilled coupe or cocktail glass.

What's the shelf life of a finished Chocolate Flip?

Drink immediately after preparation. Do not store; this cocktail is best consumed fresh.