Hot Brandy Flip

Pro tips

• Shake or whisk all ingredients together for at least 10 seconds before heating to ensure the egg emulsifies fully and creates a silky froth.
• Heat gently in a saucepan or use a heated glass; avoid boiling to prevent the egg from scrambling and ruining the texture.
• Chill your cocktail glass beforehand to keep the drink warm longer and improve mouthfeel.
• Use whole, fresh eggs from a trusted source—the quality directly impacts creaminess and safety.

Substitutions

• Old Mr. Boston California Brandy → Cognac or VS brandy (higher quality, slightly drier profile)
• Powdered sugar → Simple syrup (easier to dissolve, same sweetness at 1 tsp or ½ oz liquid)

Storage & make-ahead

Not applicable—serve immediately after preparation for optimal texture and temperature.

Equipment

cocktail shaker · bar spoon or whisk · saucepan or heat-safe glass · thermometer (optional but recommended)

Is it safe to use a raw egg in a brandy flip?

Yes, if using fresh, high-quality eggs from a reliable source. The high alcohol content of brandy provides antimicrobial protection. For extra safety, use pasteurized eggs.

How do you get the frothy texture in a brandy flip?

Shake all ingredients vigorously with ice in a cocktail shaker for 10-15 seconds, or whisk together before heating to create emulsification and foam.

What temperature should a hot brandy flip be served at?

Serve hot but not boiling—around 160–170°F. Overheating will cook the egg and destroy the creamy texture.

Can you make a brandy flip without alcohol?

A non-alcoholic version can substitute brandy with brandy extract or omit it entirely, but the drink loses its signature warmth and flavor profile.

How far in advance can you prepare a brandy flip?

Best served immediately after preparation. Do not make ahead—the foam will collapse and the drink will not hold its texture.