Beer flips - Raw egg, Beer, spirits, and sugar??

Beer flips are the beer-and-whole egg cocktail—wait, hear me out

By Kate Bernot

Gee, Kate, when are you going to share a recipe for a cocktail that includes hot beer and a whole egg? 

Okay, no one’s ever asked me that, so I’ve taken matters into my own hands. I wanted to learn more about a category of cocktails called flips, which involve beer, a spirit, and an egg, because if there are three substances I always have on hand, it’s beer, booze, and eggs.

Marina Holter, lead bartender at The Whistler in Chicago (and a big flip fan), tells me these are some of the oldest cocktails around, dating back to the 1690s. They originated as nearly equal-parts cocktails: People mixed even amounts of brandy, egg, sugar, then topped it with beer and sometimes inserted a hot soldering iron to froth the beer and heat the drink. Refrigeration wasn’t an option then, so people were used to drinking beer lukewarm or even hot.

If you’ve had hot mulled wine, you can imagine the combination of sugar and warm alcohol that makes a beer flip appealing on a blustery, cold night. But what about that egg? It’s the detail that stops many drinkers in their flip-ordering path, but Holter says you shouldn’t knock it until you’ve tried it. 

“I wouldn’t ever straight-up crack an egg and chug it, but it tastes so good in these drinks. It makes flips a hardy, sweeter cocktail, something decadent without being too bad,” she says. “I don’t want to drink melted ice cream, but I want that in cocktail form.”

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