Taverns in early America served a variety of drinks including beer, wine and spirits. Mixed drinks weren’t the sophisticated quaffs we know today. Often combining liquors for the best bang, heavily spiced and including for body, nutrition and froth, early American cocktails were served room temperature, warm or even hot since ice was not available. A common sailor’s drink, The Flip featured beer, rum, and molasses that was heated with a hot iron and served warm.
- 1 large egg
- ½ ounce (1 tablespoon) Simple Syrup*
- 2 ounces (¼ cup) East India Solera Lustau Sherry or sherry of your choice
- Nutmeg for garnish
Makes 1 drink
- Crack the egg in a small bowl then pour the egg into a cocktail shaker or blender. Cracking the egg into another vessel allows you to remove any bits of shell and to also ensure the egg is fresh enough to use before pouring into your main mix.
- Add the simple syrup and sherry. Seal the shaker and shake vigorously away from you for 30 seconds. Alternatively, if using a blender, mix in high speed for 15 seconds.