I have tried chocolate gin, thanks to the clever people at The Gin Palace, but for me a classic Egg Flip Cocktail was the obvious choice for an Easter Cocktail.
Flips have been around since the 1600s where they were originally made with heated ale and mixed with eggs. The ‘flip’ was achieved by pouring the liquid back and forth until the flip was smooth and frothed.
Ale is no longer used and has been substituted for other spirits, including gin. They are usually cold, although with winter coming, I’m definitely going to try this warmed!
I found this recipe on my favourite website Diffords, and tweaked the original a little to compensate for the fact I was using Hayman’s Old Tom, which is a sweet gin, reducing the sugar syrup accordingly.
Ingredients for the Classic Gin Egg Flip Cocktail
60ml Hayman’s Old Tom Gin
15ml Simple Syrup (30ml if you are using a Dry Gin)
1 whole egg
15ml double cream*
finely grated nutmeg for garnish
Dry shake all of the ingredients for 20 seconds until everything is blended well. Add ice and continue to shake until the outside of the shaker is cold.
Strain into a coupe glass and finely grate nutmeg over the top.
*Cream is optional. Some recipes use cream and some don’t. It’s Easter so I went full throttle!