Who doesn’t fancy a flip? The term ‘flip’ originated in 1695, when a blend of rum, beer and sugar was heated with a red-hot iron that caused the drink to froth or flip. It was used to describe a class of blended drinks.
With the addition of eggs and even more sugar, the need for beer was gradually eliminated. Flip drinks essentially use well-beaten eggs for smoothness, and are poured back and forth between two shakers for that thick, frothy texture.
The Aberdeen Flip is a modern twist on the historical flip by the Chivas Brothers. The cocktail is believed to have been named after their hometown. Tastes best with a deep, rich whisky such as the Aberlour or Chivas 18 that tames its sweetness and the use of eggs and chocolate results in an indulging, velvety cocktail.
Here we share a great recipe of this unusual cocktail topped with a dollop of jam.
Mix Your Own Aberdeen Flip
Into a cocktail shaker with no ice, pour 60 ml whisky of your choice, 30 ml sherry, 1 whole egg, 1 ½ teaspoons honeyed spice syrup*, 2 teaspoons black cherry jam, and a dash of chocolate bitters. Shake it for 30 seconds and add ice to it. Shake it for a minute or so. Strain the drink into a chilled cocktail glass and serve.
*Make your own honeyed spice syrup. Bring 200 gms white/caster sugar, 200 ml water, 3 teaspoons honey, ½ teaspoon ground cinnamon, 2 - 3 whole star anise and ½ a vanilla pod to a boil into a saucepan. Reduce the heat and simmer for five minutes. Strain the syrup through a sieve and cool. You could refrigerate the remaining syrup.
The wide world of whiskies with varied personalities and flavours prove to be great mixers. Stir the Aberdeen Flip, a truly rich cocktail with warming hints of fruit and spice.
The Twelve Mile Limit cocktail is one of the iconic and favoured cocktails that sprang from the Prohibition-era of the USA. Interestingly, this potent cocktail took its name after the very U.S. Law that banned the consumption of alcohol for up to a dozen miles off its shores.
This is not a cocktail in the true sense of the word, but a much needed creation all the same. It is the traditional Indian-style ‘chai’ or tea— served piping hot, sweet and milky, and infused with fragrant spices. In this case, it is spiked with a boozy doze of whiskey.
Sam Mason of the OddFellows Ice Cream Company in New York recently created three flavors of heady goodness using Irish whiskey— sherry caramel, Dead Rabbit Irish coffee, and burned marshmallow.