WE LUPEC ladies can only hope that you had a tipple or two made with egg during the busy holiday season: eggnog or perhaps a Tom & Jerry. The holidays have passed but that certainly doesn’t mean we need to pack up our egg drinks. As we hunker down for the long, cold winter ahead we present The Boston Flip for your New Year consumption. • Flips are drinks made with whole eggs – an ingredient which used to be quite popular in cocktails. Flips are a product of colonial America, and were made by the bowlful with “quarts of ale and gills of strong rum, thickened with eggs and sugar and poured back and forth from pitcher to pitcher,” according to David Wondrich in imbibe. Over time the beverage shrank to something more manageable, which was sipped individually and flavored to your taste but usually relied upon wine as the main ingredient. This particular recipe has a double base, combining rye – once America’s most popular spirit – and fortified wine. • It’s a frothy, creamy delight and guess what? It has protein! We recommend flips for dessert, as a late afternoon tipple on a cold, snowy January Saturday, or perhaps even with breakfast . . . it has eggs in it, after all.
THE BOSTON FLIP
1½ ounces of rye
1½ ounces of Madeira
¼ of an ounce of simple syrup
Shake ingredients vigorously without ice in a cocktail shaker.
Add ice and shake more.
strain into a chilled cocktail glass.
Garnish with freshly grated nutmeg.