Coffee Flip

Pro tips

• Shake hard and long (10–15 seconds minimum) to fully emulsify the egg and create a silky, foamy texture.
• Use freshly cracked or pasteurized eggs to ensure food safety and the best emulsion.
• Chill your glass beforehand; the egg and cream make this drink best served very cold.
• Strain carefully to catch any shell fragments; a fine strainer helps achieve a smooth pour.

Substitutions

• Old Mr. Boston Five Star Brandy → any cognac or VS brandy (adjusts smoothness and price point)
• Port → Madeira or tawny port (shifts depth; Madeira is drier)
• Sweet Cream → heavy cream or crème fraîche (crème fraîche adds slight tang)

Equipment

cocktail shaker · jigger · coupe or small rocks glass · bar strainer or fine mesh strainer

Is it safe to drink raw egg in a cocktail?

Traditional flip recipes use raw whole eggs. Use pasteurized eggs to reduce food safety risk, or seek out pasteurized egg products designed for cocktails.

What does the egg do in a Coffee Flip?

The egg emulsifies and thickens the drink, creating a creamy texture and silky mouthfeel that balances the brandy and port.

Can I make a Coffee Flip without cream?

Yes. The cream is optional; the egg itself provides richness. Omit it for a lighter version or add it for extra decadence.

How do I properly mix a Coffee Flip?

Shake all ingredients vigorously with ice for 10–15 seconds to emulsify the egg. Strain into a coupe or small glass.

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

Flips are any drink with egg; the Coffee Flip specifically uses brandy and port. Other flips may use different spirits like rum or whiskey.