Coffee Flip

Pro tips

• Shake hard for 15–20 seconds to fully emulsify the egg and create a creamy head.
• Use pasteurized eggs to minimize food safety risk with raw egg cocktails.
• Add the cream last and shake gently if using it—over-agitation can break the emulsion.
• Strain into a chilled coupe glass without ice for a silky, room-temperature serve.

Substitutions

• Mr. Boston Five Star Brandy → Cognac or VS brandy (higher quality, slightly drier)
• Port → Madeira or sweet vermouth (lighter, slightly different flavor profile)
• Light Cream → heavy cream (richer) or omit (lighter drink)
• Powdered Sugar → simple syrup, ½ tsp (easier to blend with egg)

Equipment

cocktail shaker · coupe glass or punch cup · bar spoon

Is it safe to drink raw egg in a cocktail?

Raw eggs carry salmonella risk. Use pasteurized eggs or pasteurized egg white products for safety.

Can I make a Coffee Flip without cream?

Yes. The cream is optional; omit it for a lighter, less rich version of the drink.

What does a Coffee Flip taste like?

It tastes creamy, slightly sweet, and warming with brandy and port notes—similar to an eggnog-style drink but less thick.

Should I shake or stir a Coffee Flip?

Shake vigorously with ice to emulsify the egg and create a silky foam, then strain into a glass.

What glassware should I use?

Serve in a coupe glass or small punch cup, similar to other classic flip cocktails.