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Diageo Bar Academy
EVENTS

Tanqueray Flip

Creamy, spicy and incredibly indulgent.

Tanqueray Flip
Recipe Overview Mobile Pink Background

Serves:

1

Ingredients

1.75oz Tanqueray London Dry Gin

0.5oz Almond Liqueur

0.75oz Cream

0.5oz Sugar Syrup

0.75oz Egg White

3  Dashes of Cinnamon Bitters

Equipment

1 Highball Glass

1 Ice Scoop

1  Jigger

1 Bar Spoon

1 Cocktail Shaker

1 Hawthorne Strainer

method

  1. Shake all the liquid ingredients without ice.

  2. Strain into an ice-filled Highball glass.

Alcohol content:

17g per serve

Interesting Facts

Originally, flips were served hot and frequently reheated with a hot poker. Today, they are often served cold, mixed with ice and strained into a chilled Coupe or Wine Glass. Nutmeg is typically added as a garnish.

History of the Drink

Flips oriGinated in England, and William Congreve's play, Love for Love from 1695 contains one of the earliest recorded textual allusions to the Flip.

Flips were initially created with molasses or Sugar, beer and rum or brandy. The mixture was heated with a red-hot poker which caramelised the drink and caused it to bubble and foam. The poker was eventually replaced with an ale-warmer, a tin or copper container. President George Washington became a well-known Flip drinker when the Flip successfully crossed the Atlantic with the aid of sailors. In America, eggs took the place of beer in Flips as they shifted from being primarily served hot to being served cold.