Our Take on the Dickens Flip

My husband loooves flip drinks – cocktails made with a full egg, not just an egg white.  The full egg really smooths out the cocktail.

Many of the drinks we’ve had are reminiscent of a boozy eggnog and I wanted to try something different.  Enter the Dickens Flip. I found the recipe, which was being promoted by Angostura.  We had most of the ingredients except for the cherry liquor, so I substituted Leopold Brother’s Blackberry Liquor.  This drink is delicious.  I know it sounds like a ton of bitters, but the bitters really smooth it out.  (I tried it with both 1/4 oz and only 1 tsp of bitters, and it was significantly smoother with the full 1/4 oz.)  Try it out the next time you in the mood for a creamy, boozy, drink.

1 oz Ron Zacapa 23 Centenario Rum
3/4 oz Leopold Brothers Blackberry Liquor
1/4 oz Angostura Aromatic bitters
1/4 oz Demerara Syrup
1 Whole Egg

In a mixing tin, dry shake to whip & emulsify. Re-shake with ice. Double strain in a rocks glass with no ice. (We added an ice cube – oops – but who can resist using skull cubes?) Express an orange swath and discard. Garnish with a brandied cherry.

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