Flip

Flips.

The Flip, particularly the variety made with Rum, is renowned as an old-fashioned drink of great popularity among sailors. It is usually made in the following manner:

Rum Flip

1 Egg. (1 whole Egg)
1/2 Tablespoon of Powdered Sugar. (Generous teaspoon Caster Sugar)
1 Glass of Rum (2 oz Ron de Jeremy), Brandy, Port Wine, Sherry, or Whisky.

Shake well and strain into medium size glass. Grate a little nutmeg on top. In cold weather a dash of Jamaica Ginger can be added.

Well, that was, as they say, a bit of a “clusterbleep”. Bizarre enunciation, flying ice cubes, running out of space on camera memory card, even forgetting to take a picture before sampling the drink. Sheesh.

Well, narration was an experiment, and considering drinking is involved, it’s kind of amazing this sort of thing doesn’t happen more often. Well, anyway…

The Flip, along with the Toddy, is a very old style drink which can be served hot or cold. The most basic form of the flip is nothing more than a Toddy with a whole egg added, shaken up, and strained. Like the Toddy, pretty much any form of alcoholic beverage can be used as a base, from Beer to Whiskey to Sherry.

Some delicious modern variations on the Flip include those based on Amaros, (Kirk Estopinal’s Cynar Flip comes immediately to mind,) and those flips based on Spirits which hadn’t really come to light in the 19th Century, like Tequila or Mezcal.

Regarding the Rum, apparently some Finns were sitting in a bar, joking around about how the Spanish word for Rum is Ron. Riffing on Rum names like Ron de Barrilito, Ron Abuelo, and Ron Zacapa, they cracked themselves up with an idea to name a Rum after 1970s Porn star Ron Jeremy. “Dude, Ron de Jeremy! How cool would that be!? F-Yeah! High Five, Bro! Rock on, let’s do it!” Or whatever the Finnish equivalent of that exchange might be.

Also, apparently with some money to burn, they called up Mr. Jeremy’s people with the idea, and he agreed. So, yes, this Rum, from the aptly named One Eyed Spirits, is named after Ron Jeremy. I guess the nice part, especially for a rum that appears to come in a container intended for urine samples or glucose supplements, is that it isn’t bad. It’s got enough character to stand up in a simple drink like this flip. I doubt it will find a place in my liquor cabinet, but I wouldn’t kick it out of bed.

Regarding safety: Clearly, holding ice cubes in your hand and cracking them with a 6 inch chef’s knife isn’t really, uh, wise? Don’t do that. Or if you do, don’t say you saw me do it here. You can, however, blame Andrew Bohrer, who showed me this technique. Also, as with any recipe containing uncooked eggs, there is some small chance of salmonella. If that risk bothers you, use pasteurized eggs.

Music in the background is from the excellent new Mountain Goats album, “All Eternals Deck”.

This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.

15 thoughts on “Flip

  1. My jaw dropped and I had to look away when you started cracking that ice, Erik. Good jeebus, please don’t make me watch that in future videos. (Also, I love the videos.)

    I have to say, the reason this rum exists is about the worst reason I can think of: pure marketing driven by a cultural linguistic slight and using a celebrity only for his name… oh yeah and that celebrity is a has-been porn star.

    Technically I thought it would be pronounce /ron day hair-emmy”, but as mentioned above, I don’t think they give a shit about the Spanish language. :)

    • Yeah I kinda froze when you started that maneuver Erik. I’ve seen that done before, but the person chopping the ice has had either a glove or towel between their hand and the ice and the blade was relatively dull. Do I need to get you a good anvil ice-pick?

      • Cocktail geeks are such wusses.

        There wasn’t even boiling oil, flaming liquids, or a chainsaw involved.

        Fine, I will dig out the cut resistant glove next time.

  2. I found the flip really works well with a funky rum like Smith & Cross (“hogo” having rum) in my admittedly very limited experimentation. In fact it’s funny you mention the flip being popular with sailors as Smith & Cross markets itself as “navy proof” and really embraces the naval imagery in its packaging.

    Anyway, I tried my first flip with a brandy (vsop cognac actually, likely a waste) and found it way too meek and mild, particularly not having worked up a sailor’s appetite for protein, the brandy just seemed smothered by the yolk and white and sugar. The funky rum, on the other hand, really seemed at home.

    • It would be like splitting wood with the opposite end of the wedge. It would also require a lot more force to do so (which would risk breaking the blade and sending sharp bits flying). With the sharp edge, it takes less force so you actually have more control. Notice how controlled his movement is that even if there was no ice, he wouldn’t hit his palm.

  3. True Frederic!
    I cut ice like that too once in a while and have never cut myself doing it, but have cut myself many times slicing limes.
    I get weird looks for doing it sometimes, but it’s quite controlled; although I don’t recommend doing it after the third drink.

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