The last drink that Tim Philips made in his journey to taking out the Australian leg of Diageo’s World Class was a Chocolate Flip.
My god, it was World Class.
A flip, for those who don’t know, is any wine or liquor shaken up with sugar and a whole egg. There are some out there who will believe that this type of drink is somehow unhygenic, and that there is some type of risk involved in the consumption. While I’ll not be having a ten flip evening any time soon, done right the drink delivers an amazingly silky smooth and rich finish, the consummate parts bound together in an altogether greater whole.
What’s also amazing is that not every flip I’ve had was as good as this one. Miss the double strain and you’ll have stringy eggy tendrils in your drink and between your teeth.
Perhaps the most amazing thing was that Tim managed to produce the beverage without wearing the contents of the shaker.
The Chocolate Flip
An ounce each of Sloe Gin and Talisker (Embury’s recipe calls for Cognac,) a spoonful of sugar and a whole egg. Shake with long sharp shakes and double strain it up or down. Garnish with fresh grated nutmeg.