Hot Brandy Flip

Pro tips

• Use a vigorous shake with plenty of ice to fully emulsify the egg and create a silky, stable foam.
• Warm your serving glass with hot water beforehand; this keeps the drink hot and prevents the foam from collapsing.
• Use the freshest eggs possible and source from a reliable supplier to minimize food-safety concerns.
• Strain through a fine mesh to catch any shell particles and ensure a smooth, creamy pour.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or Armagnac (use less; these are more intense)
• Powdered Sugar → Superfine sugar (dissolve well before shaking)
• Egg → Pasteurized egg white only (omits richness but eliminates raw yolk concern)

Equipment

cocktail shaker · jigger · bar spoon · fine mesh strainer

Is it safe to use raw egg in a Brandy Flip?

Yes, when using fresh eggs from a reliable source. If concerned, use pasteurized eggs. The alcohol in brandy also provides some antimicrobial benefit.

How do you get the frothy texture?

Vigorously shake or whisk the egg, powdered sugar, and brandy together with ice until the mixture is creamy and foamy, then strain into a warm glass.

Can you make this ahead?

No. Prepare and serve immediately after shaking so the foam is fresh and the drink stays warm.

What brandy works best?

A smooth, medium-bodied brandy like Old Mr. Boston Five Star works well. Avoid overly harsh or very expensive cognacs, which waste their complexity in this preparation.

Should the glass be heated?

Yes. Warm the glass with hot water before straining to keep the drink hot and maximize the creamy texture.