Last Updated on March 4, 2021 by The ‘Noms.Instead of dessert after a big meal, have this as your dessert and cocktail! Impress your guests at Easter with an adorable flip cocktail in an edible chocolate duck vessel. Delicious with Amaro, and a little reminiscent of eggnog, this drink uses a whole egg with bourbon and bitters to bring a lot of flavor.
Now, we served this flip cocktail in a cute little chocolate animal, but that is just not necessary. You can if you want to, and we had a lot of fun with it, but this is just as good in a cocktail coupe, as it is in the duck. It’s just that with the duck you get a snack, too!
This post contains affiliate links for products that we think you as readers might find useful, and we make commission off of these! For more details about our affiliates, click our Disclosure and Contacts Page.
What is a Flip?
Flips today are with a whole egg, really whatever liquor you want to use, and can either be hot or cold.
History of the Flip Cocktail
Considered a sailor’s drink in England, flips were a hot mixture of ale, rum, molasses and egg for nearly two centuries. Their first mention in writing seems to be in the late 1600s. Before long, colonists had brought the drink, as a health tonic, to the colonies, and was seen as a unique beverage from the New World.
In England the ingredients were poured back and forth between two pitchers and then heated on the stove, but of course we did it differently in the US. In colonial taverns they were warmed with an iron rod that had been heated in the fireplace ashes. This also frothed the drink. The rod, known as a flip dog or a loggerhead, gave a burnt and bitter note that helped to make the colonial drink even more unique.
It also was usually served in the morning or before bedtime, to warm up with.
Modern Flip Cocktail
It seems the first time a recipe as we know it today appears is in 1874’s The American Bar-Tender; or the Art and Mystery of Mixing Drinks. The recipe calls for a whole egg, with sugar and shaken with a spirit (brandy or gin) or with sherry. The drink was to be garnished with nutmeg.
Not long after, Jerry Thomas released the How to Mix Drinks, which had recipes for brandy, gin, rum and whiskey flips all made in equal proportions: sugar, egg, spirit. There was even the Port Flip and the Sherry Flip, too!
It has evolved from the original hot beer flip to the Sherry Flip (or in this case whiskey flip) that we know today. Today, flips are generally served cold.
Unlike those traditional flips, this changed up this whiskey flip cocktail (of course we did) because we added amaro to the bourbon, and a dash of vanilla and bitters to that whole egg, which we think adds a more complex mix of flavors. We think it’s a balanced cocktail for sure. In a chocolate duck, or not!
So, a Raw Egg, huh?
People are usually told not to eat raw eggs because of the risk of contracting salmonella. This bacteria can get in eggs from infected chickens but that happening is extremely small. Salmonella can also be in eggs with cracked shells, so don’t use those in a raw egg cocktail.
So, raw eggs are not as bad as they are made out to be. But, if you don’t like the idea of a raw egg in your cocktail, this probably will not be the cocktail for you.
If you have been around our blog for a while, you know we LOVE egg white cocktails, as well as whole egg cocktails!
- Gin Fizz
- Monk’s Muse
- Pistachio Whiskey Sour
- Cherry Toasted Cream Ramos Gin Fizz
- Blackberry Lavender Gin Sour
Notes for the Whiskey Flip
- Serve this cocktail ASAP. These are the kind of cocktail you need to make one at a time. Not for a crowd, and not more than one so that you get great foam. Shake, Shake, Shake!
- Dry Shake and then Shake with Ice. Don’t just shake the cocktail on ice. Moisture can cut down on the foam of the cocktail, so dry shake (without ice) first, and then add ice to chill the drink while finishing shaking.
- Garnish with bitters on top. If you are serving this in a cocktail coupe, not the chocolate duck, then we suggest adding bitters to the top of the foam in the glass. Some people can sense a faint eggy smell with an egg white or egg cocktail. If you garnish the drink with aromatic bitters, it will give out a scent that will mask that odor. Plus, an easy garnish, win-win!
We hope you will try out this decadent drink, perfect for celebrating with for Easter, and perfect for dessert too, if you want!
Also, don’t forget to follow us on Instagram and tag #gastronomcocktails so we can see all the wonderful recipes YOU recreate from this site!
You can also subscribe to our weekly newsletter so you never miss a delicious recipe again!
Like this recipe? Try these below, too!
Other Flip Cocktails
- Coffee Flip – Taste & Tipple
- Bourbon Flip – Sunday Supper Movement
- Chai Whiskey Flip – With Spice
- Persimmon Butter Rum Flip – Craft & Cocktails
- Aperol Flip – Cook Like James
This Easter Flip is an easy cocktail and fun to make, even without the edible chocolate cups!
- Chocolate duck (or bunny) that is hollow
- 1.50 oz bourbon
- .50 Averna amaro
- .50 oz simple syrup
- .25 teaspoon vanilla extract
- 2-3 dashes Angostura bitters
- Whole egg
- Prep the duck cups by cutting off the top of their heads, or if you are using bunnies: their ears.
- Put all other ingredients into a shaker, including the whole egg.
- Dry shake (no ice) all ingredients for about 30-40 seconds.
- Add ice to the shaker and shake for another 45 seconds to 1 minute.
- Strain into the duck, you may have to use a funnel.
- Add a straw to make it easier to drink.
Chocolate Bunnies or ducks are super fun to use as vessels for your Spring or Easter celebrations. But, completely not necessary. This drink is great by itself in a normal cocktail coupe!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 253Total Fat: 4.4gSaturated Fat: 1.4gCholesterol: 164mgSodium: 73mgCarbohydrates: 18.9gSugar: 6.9gProtein: 5.6g
PIN THIS WHISKEY FLIP RECIPE FOR LATER!
Interested in stocking your own home bar? Make sure to see our favorites at our Amazon Store!
If you liked this post, don’t forget to subscribe for new (and of course free) recipes by entering your email address on the side bar (and get all the recipes delivered to your inbox when we post), so you don’t miss out on a thing. You can find us on Facebook, Instagram, Pinterest and Twitter!
Gastronomblog is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.comFollow my blog with Bloglovin