Coffee Flip

Pro tips

• Shake hard and long (15–20 seconds) to fully emulsify the egg and create a silky, foamy head.
• Use a whole egg at room temperature for better emulsification and smoother texture.
• Strain into a chilled coupe or cocktail glass for a polished presentation.
• Dust the top lightly with nutmeg or cinnamon if desired for a classic garnish.

Substitutions

• Brandy → Cognac (premium substitute, deeper flavor)
• Port → Madeira or sweet vermouth (adjusts sweetness and complexity)
• Powdered sugar → Simple syrup (1/2 tsp; simpler to blend)

Storage & make-ahead

Cocktails are meant to be served fresh immediately after shaking; do not store.

Equipment

cocktail shaker · jigger · strainer

Is it safe to drink raw egg in a cocktail?

Use pasteurized eggs or pasteurized egg product to minimize food safety risk. Some prefer cooked egg-based cocktails; consult local food safety guidelines.

Can I make a Coffee Flip without cream?

Yes. Cream is optional and adds richness; omit it for a lighter, more spirit-forward drink.

What makes this a 'flip' cocktail?

Flips are a class of cocktails traditionally made with whole egg, spirits, and sugar—the egg emulsifies the drink and creates a creamy texture.

How do I emulsify the egg properly?

Shake vigorously with ice for at least 15–20 seconds until the drink froths and the egg is fully incorporated and foamy.