Flip (cocktail)
Flip refers to a group of cocktails made from southern wine or brandy that contain egg yolks or whole eggs . In contrast to eggnogs , however, neither milk nor cream is added. In North America in the 18th century, a slightly different group of drinks was understood by a flip: It was always based on rum, mixed with beer or cider and drunk hot. The drink became unpopular after the American Revolutionary War when rum lost its popularity in the United States. The modern flip probably evolved from this group of drinks. Beer or cider was left out, eggs were added instead and the amount of sugar increased.
The cocktails bear the name of the alcohol used, for example brandy flip or champagne flip. There are also non-alcoholic flips with coffee, tomato or fruit juice such as banana flip.
Flip Mixes by Jerry Thomas (1887)
Jerry Thomas , a bartender who published How to Mix Drinks in the 19th century , described mixtures of a few flips:
- Cold Brandy Flip: Brandy, water, egg, sugar and grated nutmeg
- Cold Rum Flip: Jamaican rum (instead of brandy)
- Cold Gin Flip: Dutch gin (instead of brandy)
- Cold Whiskey Flip: Bourbon Whiskey or Rye Whiskey (instead of brandy)
- Port Wine Flip: Port wine (instead of brandy)
- Sherry Wine Flip: Sherry (instead of brandy)
- Hot Brandy Flip: Brandy, sugar, egg yolks, hot water, and grated nutmeg
- Hot Rum Flip: Jamaican rum (instead of brandy)
- Hot Whiskey Flip: Whiskey (instead of brandy)
- Hot Gin Flip: Dutch gin (instead of brandy)
- Hot English Rum Flip: Ale , rum, raw egg, sugar, and grated nutmeg or ginger
- Hot English Ale Flip: without rum and only a little egg
- Sleeper: rum, sugar, egg, water, cloves , coriander and lemon
The 18th century North American flip
The North American flip, which played a huge role in North America for over a century, was first mentioned in 1690. To make the drink, a large mug was filled mostly with strong beer. Then ingredients were added to sweeten the drink. This could be molasses or parts of a sugar loaf, but sweet fruits were also used. About a quarter liter of rum was added. The mixture was neither stirred nor shaken. Instead, a small iron with a ball about the size of an onion at one end was heated in an open fire until it was red-hot. The red-hot iron, a so-called "logger head", as it was also used to heat pitch, was then dipped into the jug - the mixture not only got hot, but also began to foam strongly. It was then divided into smaller glasses and drunk hot.
By dipping the red-hot iron, the flip acquired a bitter, slightly caramelized taste that was very much appreciated by the colonialists. The individual inns in which it was offered each used slightly different mixtures. However, it was always based on rum. Some inns, which also served as a station for changing carriage horses, became very well known for their flip mixes. From one such stop not far from Boston, the innkeeper is known to also add cream, eggs, and sugar to his flip.
The North American Flip was based on rum, the most important spirit in North America in the 18th century. Rum first came to Great Britain from the Caribbean islands. They grew sugar cane and molasses, the basis for rum, was no longer a waste product of sugar production. As early as 1684, a rum distillery in Providence, Massachusetts is mentioned that processed molasses imported from the Caribbean. However, with the American War of Independence, rum lost its importance in the USA: With the independence of England it no longer seemed appropriate to import molasses or rum from the British colonies. Whiskey distilleries were increasingly emerging in North America. The traditional rum-based flip lost its meaning at the same time.
literature
- Wayne Curtis: And a Bottle of Rum: A History of the New World in Ten Cocktails . printed: Broadway Books, New York 2006, ISBN 0-307-51285-1 / E-Book: 1st edition, Crown Publishers, New York 2006, ISBN 1-4000-5167-3 .
Individual evidence
- ↑ Jerry Thomas: How to Mix Drinks, or the Bon Vivant's Companion . Dick & Fitzgerald, New York 1862. Complete texts from Google Books (also as PDF): Schlesinger Library ; Harvard College Library ; Facsimile reprint: Ross Brown (SoHo Books), 2009, ISBN 978-1440453267 .
- ^ W. Curtis: And a Bottle of Rum. New York 2006, Chapter: Flip , Ebook-Position 1164.
- ^ W. Curtis: And a Bottle of Rum. New York 2006, Chapter: Flip , Ebook item 1172.