chai whiskey flip

This whiskey flip is a luxuriously smooth, spiced cocktail that is the perfect balance of sweet, creamy and strong. The aromatic chai simple syrup is the heart of what makes this wintery drink so special and delicious. It radiates the flavors of warm baking spices (cinnamon, nutmeg, ginger, star anise, cardamom) and rich vanilla-- you won’t want to skip it.

The result is a velvety, fragrant whiskey flip that is equal parts cozy and boozy. It’s exactly what I crave on cold winter nights.

For this whiskey flip recipe, we suggest Irish whiskey for the spicy edge and smooth texture it lends. But as usual, use your favorite whiskey and you won’t be disappointed.

what is a flip cocktail?

A flip cocktail consists of a spirit, sugar and a whole egg. It’s shaken until thick and frothy, served in a coupe and garnished with a grating of fresh nutmeg. Historically, the flip was a hot drink made with beer, molasses, rum and an egg. Modern day versions have evolved quite a bit since then, even including an optional splash of heavy cream for extra richness.

Our flip uses whiskey as the spirit, a special chai syrup as the sugar, and cinnamon in place of nutmeg. It's a modern style flip, served cold and in a coupe.

how do you make a whiskey flip?

1. Make a simple syrup (chai spiced, in this case!)
2. Vigorously shake whiskey, a whole egg and simple syrup together without ice
3. Add heavy cream (if using) and ice, shake until chilled
4. Strain into a coupe, sprinkle with cinnamon and serve

why isn’t my whiskey flip foamy?

There’s nothing more frustrating than a thin and flat flip cocktail. It’s happened to us and it’s a waste of your time and ingredients.

After a lot of trials, we've come to find there are a few keys steps to guarantee a frothy, foamy, richly textured flip cocktail. Here’s what we’ve learned:

use a full egg:

Some recipes use only an egg yolk for a flip, but this won’t give you the frothy consistency that you’re looking for. It will only add a slightly richer texture. The egg white is crucial to add foam and lift to the cocktail, so don’t skip it.

add heavy cream after the egg has foamed:

This one is tricky. A lot of modern flip recipes include the optional use of heavy cream (and we do too!). Unfortunately, they don’t mention the timing of that addition.

It’s important to add cream after you’ve shaken the egg for a full minute. Otherwise, the cream will inhibit the foaming properties of the egg and no matter how long you shake, you’ll be left with a thin and flat cocktail.

shake for at least 1 full minute:

You have to vigorously shake the egg, whiskey and syrup for at least a full minute. And you can’t really over-shake it. The agitation is what aerates the egg enough to create a foamy texture. Don’t try to short cut it.

If you’re making more than one flip (or your arms are just tired), use an immersion blender in the open cocktail shaker! It’s our favorite flip and fizz tool and makes it dangerously easy to whip up a perfectly foamy cocktail. Just note: if you do use the immersion blender, you’ll only need to blend it for 30- 45 seconds. And you’ll still need to manually shake when you add the ice.

holiday cocktails to try!

Poinsettia cocktail (cranberry champagne cocktail)

champagne cocktail

vin chaud (mulled wine)

cranberry martini

rich and boozy hot chocolate with coconut milk

applejack old fashioned

bourbon milk punch

rosemary lemon sgroppino

honey pear bellini

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