Excerpts

Boston Flip This is one of my favorite versions of a Flip, although it requires madeira, which is not a common ingredient.   1 ½ oz / 4 ½ cl bourbon or tye 1 ½ oz / 4 ½ cl madeira 1 egg 1 bar spoon superfine sugar   1.     Shake ingredients without ice 2.     Shake again with ice 3.     Strain into a chilled cocktail glass or flute and sprinkle with grated nutmeg   Tips -       If you want to try before you buy, use port instead of madeira, although I would reduce the amount. It's not the same, but will provide a similar richness to the drink. -       Modern recipes often include a splash of heavy cream. It's up to you - although it's bordering dangerously on eggnog territory. -       I also recommend Applejack, brandy, or Jamaican rum. -       Another great recipe is the Chocolate Flip. There's no chocolate, but it uses equal measures of brandy and sloe gin and a splash of cream...Mmmmmm. -       If you want to serve it hot, you may want to use a different glass.   Flips are a very old form of Mixed Drinks. The original Flips were based on ale and heated with a red-hot poker. Flips can be served cold or hot and can be made with a whole array of base liqueurs and wines. They are a great winter drink. Some say that only the yolk of an egg should be used, but I don't think this is right. Excerpted from Cocktails, Cocktails and More Cocktails by Kester Thompson All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.