Hot Brandy Flip

Pro tips

• Shake the egg, sugar, and brandy vigorously for 15+ seconds to create a thick, stable foam before heating.
• Use a raw or pasteurized egg at room temperature for best emulsification and foam structure.
• Heat the drink gently and gradually to preserve the foam layer on top; avoid boiling.
• The sugar should fully dissolve during shaking; if grittiness remains, strain through a fine mesh before serving.

Substitutions

• Old Mr. Boston Five Star Brandy → Cognac or other brandy (will increase cost and change flavor profile)
• Powdered Sugar → Superfine sugar or 1 tsp simple syrup (dissolves equally well when shaken)

Storage & make-ahead

Not applicable; serve immediately after preparation.

Equipment

cocktail shaker · barspoon or long-handled stirring spoon

Is it safe to use raw egg in this cocktail?

The alcohol in brandy does not fully pasteurize raw eggs. Use pasteurized eggs or pasteurized egg white if you have food safety concerns.

What does the egg do in a brandy flip?

The egg creates a rich, creamy foam and silky mouthfeel when shaken vigorously. It also adds body and texture to the drink.

Can I make this drink cold instead of hot?

Yes, skip heating and serve it as a room-temperature or chilled flip by shaking with ice and straining into a coupe glass.

What type of brandy works best?

Use a mid-range brandy like Old Mr. Boston or similar; premium aged brandies are wasted in a flip due to the other ingredients.

How do I heat the drink without breaking the egg foam?

Pour the shaken mixture into a warm mug or heat it gently in a small saucepan over low heat, stirring constantly until warm but not boiling.