Marisa Chafetz / Supercall

Entertaining
These Creamy Cocktails Are Way Better Than Eggnog

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If you’ve ever tried to make Eggnog from scratch, then you know how tough it can be. Between the whisking and the waiting, it can become a lengthy affair. And the store-bought stuff is just no substitution. We have a solution: Instead of slaving over a big bowl of Eggnog, make Flips. They’re a lot like Eggnog—equally festive and decadent—but a whole lot easier to make and dairy free too.


Made by shaking a whole egg with sugar and booze, Flips are rich, decadently frothy libations. Taking inspiration from the original recipe made with rum, we created four new interpretations. From a creamy take on a Negroni to a bittersweet Flip made with Angostura bitters and honey, these creamy cocktails are destined to become a new family tradition. Here, four new Flips that are far superior to Eggnog.

Marisa Chafetz / Supercall
A variation on a recipe from Jerry Thomas’ Bartender’s Guide, this dessert-tail uses a luxurious combination of port and Cognac as its base. With a dash of orange bitters to balance out the sweetness and a dusting of freshly grated nutmeg for garnish, it’s layered, boozy and deliciously creamy thanks to the whole egg. For a brighter, fruitier cocktail use ruby port or, if you prefer it richer and more raisined, use a tawny port as the base.

The Essentials

Port
Cognac
Whole Egg
Marisa Chafetz / Supercall
Negroni fans, take note: This take on a creamy Flip is about to be your new favorite winter drink. Made with equal parts Campari, sweet vermouth, London dry gin (like the classic it’s built upon), along with a whole egg, this custardy twist turns the aperitif-perfect Negroni into a bittersweet nightcap.

The Essentials

Campari
Gin
Whole Egg
Marisa Chafetz / Supercall
Almost like boozy figgy pudding, this variation on the classic Rum Flip swaps out rum for a decadently rich walnut liqueur called nocino. Traditionally made in Italy’s Emilia-Romagna region from unripened, green walnuts, nocino is a bittersweet digestif commonly served with dessert or after a heavy meal. With demerara syrup and a whole egg, this flip is easy to make, but get ready to do some serious shaking. For best results, drink it in front of a roaring fire while dressed in a velvet robe.

The Essentials

Nocino
Demerara Syrup
Whole Egg
Marisa Chafetz / Supercall
It might seem strange to use a full measure of Angostura bitters in a cocktail, but we assure you that it works wonders as the main ingredient in this custardy Flip. A touch of peppery rye whiskey and a floral honey syrup make this wintery dessert cocktail rich, subtly bitter and intoxicatingly robust—almost like a chai tea latte, but with a much stronger kick.

The Essentials

Angostura Bitters
Overproof Rye
Whole Egg

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