Photo courtesy of home mixologist and Elevated Craft Crew member, Robin Seton Karides.
It has been a year since I last saw my dad alive. We spent a week together in Arizona just talking about everything and nothing at all. He was tired, thin, uncomfortable but he never let his pain show. Dad loved my cocktail posts and made sure to show my feed to anyone and everyone we came in contact with during my visit. As a parent myself, I wasn’t embarrassed by it and I knew he was proud of me. Dad wasn’t much of a drinker, but he humored me by taking sips of my cocktails while I was staying with him. He even gave me a bottle of Jim Beam Extra Aged to bring home. Not long after my trip, he was admitted to the hospital, then home for hospice. I flew back to Arizona to say my goodbye, just making it to his bedside as he took his last breath. My heart flipped out of my chest in that moment. My daddy was gone. That bottle of Jim Beam may not be the most expensive bottle on my shelf, but it is the most valuable. Love you, Pop. Miss you, Pop. Cheers in Heaven. - Robin Seton Karides
Follow Robin on Instagram at: @thehousemouse
1 ½ oz. Bourbon
¾ oz. Sweet vermouth
½ oz. Aromatic spice liqueur
½ oz. Demerara Syrup (Robin used Liber & Co.)
1 Whole egg
Nutmeg (for garnish)
Add all ingredients (other than nutmeg) to your Hybrid Cocktail Shaker and dry shake (without ice) for 20 seconds.
Add ice and shake for 15 seconds to chill.
Strain into a cocktail glass.
Top with fresh grated nutmeg.
Drink a toast to your dad.
History of the Flip
A popular drink in both English and American taverns, the flip has been around since the late 1600s and was known in colonial America as "a sort of Sailors Drink".
It was principally a mulled ale that in addition to the spirits contained sugar, spices, and fresh eggs, each tavern you visited would have had their own unique recipe.
Early Recipe as written in The Cook's Oracle (1822):
To make a quart of Flip:— Put the Ale on the fire to warm, — and beat up three or four Eggs with four ounces of moist Sugar, a teaspoonful of grated Nutmeg or Ginger, and a quartern of good old Rum or Brandy.
When the Ale is near to boil, put it into one pitcher, and the Rum and Eggs, &c. into another;— turn it from one pitcher to another till it is as smooth as Cream.