Flips were keeping Americans happy long before America was even a country. Back in colonial times, taverns served weary travelers and plotting revolutionaries a mixture of beer, rum, molasses and eggs or cream, which bartenders would heat with a red-hot poker causing it to froth and flip (hence the name). Because not everyone has a hot poker handy at all times, the drink is no longer served warm. The first appearance of the beer-less, hot poker-less version of the Flip first appeared in print in 1874 and then in 1887, Jerry Thomas featured recipes for “modern” flips with either rum, brandy, gin, whiskey, port or sherry in his tome The Bon Vivants Companion Or How to Mix Drinks. Almost like a simplified eggnog, the Flip is perfect as a nightcap or a rich brunch drink—no matter what you use as the base liquor.
- Add all ingredients except for the nutmeg into a shaker tin. Dry shake for at least one minute.
- Crack the tin and add ice. Shake the drink in the tin for an additional minute (at least).
- Strain the cocktail into a chilled coupe glass using a Hawthorne strainer.
- Using a microplane zester, grate fresh nutmeg over the top of the drink.
Mix it Up
To party like it’s 1695, make the drink in its original fashion (save for the hot poker, of course). Fill a large pitcher with two whole eggs, 2 oz of dark rum and a 0.5 oz of demerara syrup. Beat ingredients with a whisk until the eggs are stiff and frothy. In a saucepan, heat 10 oz of beer over low heat and bring to a simmer (make sure it doesn’t boil). Pour the beer into the egg and rum mixture and whisk to incorporate. Serve in beer stein with freshly grated nutmeg on top.
For an even more recent upgrade on the classic, we created four new twists on the original Flip. One variation turns the Negroni into a Flip, while another uses a full measure of Angostura bitters as its base. However you choose to mix it, making a Flip is as easy as cracking an egg and shaking it. Just make sure you shake it hard.
Recommended Rums: El Dorado Original Dark, Meyer’s Dark Rum, Appleton’s Reserve
Though Pusser’s Rum trademarked the recipe in the early 1980s, the classic Painkiller formula was actually created in 1971 by Daphne Henderson, the owner of a tiny, six-seat swim-up bar called the Soggy Dollar Bar in the British Virgin Islands. Henderson kept the exact recipe for her sweet concoction a secret, but Pusser’s founder Charles Tobia...