Godfather of the cocktail world, Salvatore Calabrese, has come-up with this delicious concoction to enjoy over Easter. Of course, you can save yourself the effort and just get him to make you one by visiting Salvatore’s Bar in Mayfair! www.salvatore-calabrese.co.uk
Recipe / Method
Dating right back to the 17th century, The Flip featured beaten egg, sugar, spices, rum and hot ale. To make this delicious concoction, the innkeeper would mull the mixture with a hot iron ‘loggerhead’ before serving it.
There is no doubt that the cocktail has changed dramatically since then and it is now a short drink, served cold with a sprinkling of nutmeg. True to form it can be made with any spirit and an egg yolk.
I usually pick up a free range egg (as large as possible) and cut the egg very gently and evenly around the top to create a lid….if you are skilful, don’t separate the lid fully from the shell so when the cocktail is complete, you can close the lid and create an air of mystery. Pre-prepare the egg shell the night before by popping it into the fridge or freezer so it is chilled.
My Flip consists of 25ml of dark aged rum, 25ml of Marsala (Italian sweet wine…I am Italian after all!), 1 egg-yolk, 2 teaspoons of caster sugar (if you have a sweet tooth…one if not!), 10ml of white chocolate liquor and 1 pinch of grated nutmeg.
Place all the ingredients in a shaker filled with ice – and shake long and sharp to allow the egg to bond with the liquid before straining into the shell. Once complete, you can place the filled egg into an egg-cup to present…but not before you grate chocolate to garnish – I like to use white chocolate for the ladies and dark for the gentlemen!
Then you are ready… close the lid so they don’t know what to expect and watch their faces as this adult surprise is revealed.