Tanqueray Flip
Creamy, spicy and incredibly indulgent.
Ingredients
50ml
Tanqueray London Dry Gin
15ml
Almond Liqueur
25ml
Cream
15ml
Sugar Syrup
25ml
Egg White
3
Dashes of Cinnamon Bitters
0 units of alcohol per serve
Equipment
1
Highball Glass
1
Ice Scoop
1
Jigger
1
Bar Spoon
1
Cocktail Shaker
1
Hawthorne Strainer
Serves:
1
Method
Preparation
-
Shake all the liquid ingredients without Ice.
- Strain into an Ice-filled Highball Glass.
-
Alcohol content
Alcohol content
19 g 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.
